Get the recipe below from Jessica in the Kitchen!
Chickpea Salad
- 1 1/2 cups chickpeas drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion chopped
- 1 cup cubed English cucumber
- 1/4 cup feta cheese crumbled
- 1/2 cup chopped parsley stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper