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chick pea salad with lemon-mint vinaigrette

mary4361beth avatar
Recipe by
Mary Gelfond
@mary4361beth
Haymarket, VA

This is a good refreshing salad. The lemon vinaigrette is slightly tangy. I like to use feta with herbs, though you can use your favorite crumbled feta. The parsley can be fresh or dried; however I prefer fresh mint in this recipe. There are several varieties of mint and all of them are good in this recipe, though each will add their own distinctive flavor.

yield 12 -16
prep time 30 Min
method No-Cook or Other

Ingredients For chick pea salad with lemon-mint vinaigrette

  • 2 can
    chick peas, drained and rinsed
  • 1/2
    green bell pepper, diced
  • 1/2
    red or orange bell pepper, diced
  • 1/2 c
    feta, crumbled
  • 1 sm
    can sliced black olives, drained
  • 3/4 c
    cherry tomatoes, halved
  • 2 Tbsp
    chopped parsley (or 1 tsp dry)
  • 2
    lemons, juiced
  • zest of one lemon
  • 1/3 c
    olive oil, extra virgin
  • 1 Tbsp
    dijon mustard
  • 1 tsp
    sugar or use sugar substitute
  • 1 clove
    minced garlic ( or a bit more)
  • 2 Tbsp
    fresh mint

How To Make chick pea salad with lemon-mint vinaigrette

  • 1
    In a medium bowl combine chick peas, diced vegetables, parsley, olives and feta. Mix well.
  • 2
    In a small bowl whisk together olive oil, lemon, zest, dijon mustard,
  • 3
    Add sugar, garlic, and mint and continue to whisk.
  • 4
    Top salad mix with cherry tomatoes.
  • 5
    Pour vinaigrette over salad mix and stir well. Refrigerate 1-4 hours before serving.
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