This super-simple side dish (or lunch!) is on repeat in our house for a reason. It’s quick as can be, healthy, fresh and delicious any time of year.
I like to make a big batch of this on Sunday and have it as a side dish for dinner with some left over for lunch prep for the week!
My kids LOVE chickpeas and olives— and I’m a sucker for these Mediterranean flavors— so it’s a win-win!
1 can chickpeas, drained
2 stalks celery, cleaned and diced
1/2 cup olives, pitted and halved (oil-cured or kalamata work well)
1/4 cup red onion, diced
1/4 cup cucumber, peeled and diced
2 tbsp flat-leaf parsley, chopped
1 tbsp fresh mint, chopped (optional)
1 tbsp EVOO
1 tbsp red-wine vinegar
juice of 1/2 lemon
salt & pepper to taste
1. Combine EVOO, red-wine vinegar, lemon juice and salt & pepper in small bowl, whisking together
2. Combine remaining ingredients in bowl, mix
3. Pour dressing over chickpea mixture, mix everything together & enjoy!