Chickpea Salad
This chickpea salad with coriander is a snap; it's delicious, nutritious, vegan, and gluten-free. But, of course, the more days you spend marinating in the refrigerator, the tastier.
40 min6 servings151 kcal
Ingredients
- 2 cans chickpeas (rinsed and drained)
- 1 cup red onion finely chopped
- 1/2 cup finely chopped red bell pepper
- 3/4 cup chopped cilantro leaves
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Coarse sea salt
Instructions
- 1
In a bowl, combine the chickpeas, onion, paprika, and coriander
- 2
In a small bowl, make the vinaigrette by emulsifying the oil with vinegar, honey, and salt to taste.
- 3
Dress the salad with vinegar, stir until everything is well mixed.
- 4
Cover and refrigerate for at least half an hour.
- 5
Serve cold.
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