1 1/2cups cooked chickpeas, washed and drained425g
Mustard Balsamic Vinaigrette
1/4cupextra virgin olive oil
1/2tablespoonbalsamic vinegar
2teaspoonslime or lemon juice
1teaspoondijon mustard
pinchsalt and ground black pepper
Instructions
Mustard Balsamic Vinaigrette
Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
Chickpea salad
Preheat oven to 450 ° F/ 230 ° C.
Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
Bake for 5 minutes. Remove from oven and set aside to cool.
In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Toss until combined.
Putting it all Together
Pour the vinaigrette over the salad and toss again to combine.
Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
This recipe is vegan and gluten free. If you’re not gluten free, you can use a regular crusty bread.
The raw onions do become more subtle thanks to the lime and vinegar, but if you don’t like raw onions in your salads, you can leave them out.
HOW TO STORE:
This salad can last in the fridge up to a day as it is. You can store it in an air-tight tupperware container. What I would suggest for a meal prep is to make the salad and the bread separately and then plate appropriately when you are ready to eat.