Chick Pea Salad with Tangy Citrus Vinaigrette

In the interest of eating “clean” these days, I’m seeking inspiration in a variety of fresh and wholesome salads while looking past the lettuce.To me great salads are not only about the flavours, they’re about the combination of textures, temperatures and balance of acids – basically the salty vs. sweet and crunchy vs. soft are as important as the ingredients. This delicious chick pea salad is the brain child of food stylist (and my BFF) Nicole Kruzick, whose palate is always perfectly balanced. I dressed it up with my favourite vinaigrette and VOILA! A match made in heaven!

I’ve given a larger than necessary amount for the vinaigrette, but the rest will keep in the fridge for up to a week and it’s super versatile so you should go through it fairly rapidly. Try it drizzled over poached or steamed salmon with mixed greens for another quick and easy lunch idea.

chick pea salad

Chick Pea Salad with Tangy Citrus Vinaigrette
Servings Prep Time
6servings 20minutes
Cook Time
0minutes
Servings Prep Time
6servings 20minutes
Cook Time
0minutes
Ingredients
  • 2 red peppers, large
  • 2 yellow peppers, large
  • 6 celery stalks
  • 6 carrots, peeled
  • 2 cans chick peas, not salted
  • 1cup italian parsley, roughly cut
  • 1/2 cup EVOO
  • 2Tbsp. freshly squeezed meyer lemon juice
  • 1tsp. lemon zest
  • 1 Tbsp. dijon mustard
  • 2tsp. honey
  • sea salt and freshly ground pepper to taste
Instructions
Salad
  1. Chop the carrots, celery, and peppers to a square 1/2" (1 cm) cut. In a large bowl, mix the vegetables and parsley with the chick peas.
  2. Toss the salad with a 1/4 cup of the vinaigrette (the rest will keep in the fridge for at least a week). Top with freshly ground pepper to taste.
Vinaigrette
  1. In a jar with a lid, place the EVOO, lemon juice, lemon zest, dijon, and honey. Place lid on and shake rapidly to mix. Taste and add sea salt to taste.

chick pea salad by the everyday epicurean

Chick Pea Salad with Tangy Citrus Vinaigrette
(100%) 3 ratings 5

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