Ingredient

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 cups cooked chickpeas, drained and rinsed
• 2 cups mixed yellow and red grape tomatoes, halved
• ½ English cucumber, diced
• ½ cup Pickled Red Onions
• ½ cup kalamata olives, pitted and halved
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh mint, plus whole mint leaves for garnish

Direction

• In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt, and several grinds of pepper.
• Add the chickpeas, tomatoes, cucumber, pickled onions, and olives and toss to coat. Add the parsley, dill, and mint and toss again.
• Season to taste, garnish with fresh mint leaves, and serve.