Chickpea Salad with Lemon Mint Vinaigrette

Chickpea Salad with Lemon-Mint Vinaigrette


3tablespoons olive or grape seed oil
4tablespoons fresh squeezed lemon juice
2tablespoons apple cider vinegar
1tablespoon lemon zest
3 minced garlic cloves
1/2teaspoon kosher salt
1/4teaspoon ground pepper
1 15 ounce can garbanzo beans, rinsed and drained
1/2cup grape tomatoes, halved
1/2 cucumber, seeded and chopped
1/2 red bell pepper, chopped
1/4cup onion, chopped
1/3cup packed fresh chopped mint leaves


  1. In a medium bowl whisk oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed. Add beans, tomatoes, cucumber, bell pepper, onions, and mint.
  2. Serve immediately or store in refrigerator to let marinate.

This recipe originally appeared as Chickpea Salad with Lemon Mint Vinaigrette on

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