Crunchy Pickle and Chickpea Salad

Units:
Servings: Prep Time: 15

Ingredients

Directions

  1. In a large bowl, combine the chopped pickles, chickpeas, cherry tomatoes, and red onion.
  2. Add the chopped parsley and dill to the mixture.
  3. In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad and toss well to coat all the ingredients evenly.
  5. Taste and adjust seasoning if necessary with more salt and pepper.
  6. Serve immediately or refrigerate for about 15 minutes to allow flavors to meld.

Dietary Tags

Recipe By:

Chef AI

Crunchy Pickle and Chickpea Salad

Ingredients

  • 2 cups chopped pickles
  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine the chopped pickles, chickpeas, cherry tomatoes, and red onion.
  2. Add the chopped parsley and dill to the mixture.
  3. In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad and toss well to coat all the ingredients evenly.
  5. Taste and adjust seasoning if necessary with more salt and pepper.
  6. Serve immediately or refrigerate for about 15 minutes to allow flavors to meld.