Ingredients
- 2 × 400 g cans chickpeas, drained and rinsed
- 250 g cherry or mini-grape tomatoes, halved
- Generous handful fresh basil, thinly sliced (3-4 tablespoons)
- Generous handful fresh flat-leaf parsley, chopped (3-4 tablespoons)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar (unfiltered), or to taste
- 1 tablespoon Dijon mustard
- 1/2 tablespoon maple syrup or honey, or to taste
- 1 teaspoon peeled and grated fresh ginger
- sea salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, basil, and parsley. Toss gently to combine.
- In a separate small bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger, salt, and pepper) until the dressing is well emulsified. Taste, and adjust the sweetness or acidity by adding more maple syrup or apple cider vinegar, if needed.
- Pour the dressing over the chickpea and tomato mixture. Toss gently until evenly coated. Let stand for 15 minutes to allow the flavours to meld.
- Before serving, give the salad a final toss and adjust the seasoning with more salt and pepper, if necessary.
- Garnish with additional fresh herbs, if desired, and serve chilled or at room temperature. Enjoy!
Nutrition
Notes
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