Lemony Mustard Chickpea Salad
This quick and easy bean salad is perfect for make-ahead lunches.
Servings: 2 servings
Ingredients
- 15.5 ounces canned chickpeas abot 1 ½ cups
- 1 teaspoons Dijon mustard or stone ground mustard
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon ground chipotle pepper
- 1/8 teaspoon fine sea salt
- 2 ribs celery finely chopped
- 1/4 cup chopped walnuts
- 3 tablespoons finely chopped fresh parsley
Instructions
- Drain chickpeas into a colander. Rinse and let drain. (You can remove the chickpea skins if you like, by rubbing the chickpeas in a kitchen towel.)
- In a bowl, whisk together mustard, lemon juice, olive oil, turmeric, ginger, chipotle pepper, and salt.
- Add chickpeas, celery, and walnuts, and stir to coat. Stir in parsley until evenly mixed.
- Serve immediately or chill in an airtight container for up to 3 days.
Notes
Recipe adapted from The Cancer Fighting Kitchen.
