Chickpea salad

• 2, 15 oz canned chickpeas, drained and rinsed (about 3 cups)

• 1 red bell pepper, chopped

• 1 cup chopped cherry tomatoes

• 1 cup chopped cucumbers

• ½ cup fresh basil and/or parsley

• ¼ cup chopped red onion

• ¼ cup Black olives

• ¼ teaspoon sea salt

• ¼ teaspoon pepper

• Dressing

• 2 Tablespoons apple vinegar

• juice of 1 lemon, about 3 Tablespoons

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• 2 small garlic cloves, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup olive oil

Instructions 

• Make the dressing: place all ingredients except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.

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• Prep salad: Add all ingredients into a large bowl and toss. Add dressing and toss again. Serve immediately or let the salad chill in the fridge before serving.