Mediterranean Chickpea Salad

Michelle Bonicelli shares a recipe for a Mediterranean chickpea salad.

Ingredients:

• 1-15 oz. can Chickpeas, rinsed and well drained

• 1-15 oz. can Black Beans, rinsed and well drained

• 1-English Cucumber, chopped

• 2-cups Grape Tomatoes, sliced in half

• 1/2-cup Red Onion, diced

• 1-cup Green Olives

• 1/2- cup Black Olives, sliced

• 1/4-cup chopped fresh Parsley

• 1/4-cup chopped fresh Mint (optional)

Dressing:

• 1/2-cup Olive Oil • 1/4-cup Red Wine Vinegar • 1-Tbsp. Lemon Juice • 1/2-Tbsp. Lemon Zest • 2-Garlic Cloves, minced • Kosher Salt & Black Pepper, to taste

Instructions:

1. In a large bowl, toss the chickpeas, black beans, cucumbers, tomatoes, olives, parsley and mint until well mixed. Set aside.

2. In a small bowl, whisk together the olive oil, Red-Wine vinegar, lemon juice, lemon zest and garlic. Season with salt and pepper, to taste.

3. Pour the dressing over the salad and toss to combine.

4. Cover the salad and transfer to the refrigerator for 30 minutes.

5. Serve immediately or store in an airtight container until ready to serve.