Chickpeas (aka garbanzo beans) are the foundation of this hearty lunch. They’re high in protein and fiber, so the salad will fill you up and keep you going all afternoon. It’s ready in just a few minutes, and you can make it in the morning, if you take your lunch with you, or store it in the refrigerator for up to three days. You can halve the recipe for a quick and healthy snack, or multiply it as many times as you like to feed large groups.
1 cup cooked chickpeas
¼ one small red onion
1/3 cup fresh cilantro
Juice of 1 lime
1 teaspoon Dijon mustard
½ teaspoon olive oil
½ teaspoon white wine vinegar
¼ teaspoon ground cumin
¼ teaspoon onion powder
Salt and pepper to taste
Rinse the chickpeas in cold water, drain them and place them into a large bowl.
Finely slice one quarter of a small red onion and add it to the bowl with the chickpeas.
Remove the cilantro leaves from the stalks and roughly slice them. Toss them into the bowl with the chickpeas and red onion.
Juice the lime into a small container with a lid.
Add the Dijon mustard, olive oil, white wine vinegar, ground cumin and onion powder to the lime juice.
Put the lid on the container and shake well until all the ingredients are combined.
Taste the dressing and add salt and pepper to your liking and shake again.
Pour the dressing over the top of the chickpea mixture. Use two forks or spoons to toss the chickpeas until they’re completely coated with the dressing.
Scoop the chickpea salad into a bowl and leave for around 5 minutes for the flavors to fully infuse before serving. Store in an airtight container if you bring your lunch with you.