Chickpea Salad

Name: Chickpea Salad
Ingredients: 300 g dried garbanzo beans; 250 g cherry tomatoes, halved; 1 large green cucumber, seeded, chopped coarsely (400g); 2 stalks celery, chopped coarsely; 1 medium red onion, chopped finely; 1/4 cup firmly packed finely chopped fresh mint leaves; salt; 60 ml lime juice; 60 ml olive oil; 2 teaspoons Dijon mustard; 1/4 teaspoon sugar; 2 garlic cloves, crushed

12 ingredients

4 steps

Ingredients

300 g dried garbanzo beans
250 g cherry tomatoes, halved
1 large green cucumber, seeded, chopped coarsely (400g)
2 stalks celery, chopped coarsely
1 medium red onion, chopped finely
1/4 cup firmly packed finely chopped fresh mint leaves
salt
60 ml lime juice
60 ml olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
2 garlic cloves, crushed

Directions

1

Place chickpeas in large bowl and soak overnight.
2

Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
3

Rinse under cold water and drain.
4

Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.