Yield: 2
Chickpea & Dill Salad
Prep Time
1 hour 10 minutes
Total Time
1 hour 10 minutes
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- ¼ English cucumber, finely diced
- 2 celery ribs, finely diced
- 2 tbsp dill pickles
- 1 tbsp red onion, minced
- 2 tbsp olive oil
- 2 tbsp dill pickle brine
- ½ tsp Dijon mustard
- 1 tsp fresh dill
- 2 cups baby spinach
- Salt and pepper, to taste
- ½ lemon, cut into wedges for serving
Instructions
- Combine all of the ingredients in a large bowl. Mix well. Allow the chickpeas to sit for at least an hour in the refrigerator before serving over baby spinach.
- Serve immediately or store in the refrigerator for up to 3 days.
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