Chickpea Salad

Let's face it - salads can get boring sometimes, especially if you make ones that are based on greens all the time. This is a different kind of 'salad,' one that combines a blend of seasoned chickpeas and a bed of greens. So...call it a hybrid, of sorts. The dressing is very simple - lemon juice, extra virgin olive oil, garlic and Dijon mustard combine to create a refreshing flavor. Feel use to use a variety of greens for the base, but if possible, try to include a bitter lettuce. This salad will make a wonderful side for whatever you choose to serve it with and would be an excellent lunchtime main salad.

Chickpea Salad

1 (16 oz.) can reduced sodium or no salt added chickpeas, drained and rinsed

½ a small red onion, minced

3 tbsp. minced fresh parsley

2½ tbsp. freshly squeezed lemon juice

2 tbsp. extra virgin olive oil

1 tsp. Dijon mustard

1 - 2 cloves garlic, minced

Kosher salt and freshly ground black pepper

4 cups shredded chicory, escarole or romaine lettuce, washed and dried

On a platter, make a bed with the greens (or do this on individual plates).

Combine all the other ingredients in a medium bowl. Spoon the mixture on top of the greens and serve at room temperature.

Serves 4