Fresh Mediterranean Chickpea SaladVeg

1

In a small bowl or mason jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, crushed garlic, sea salt, and black pepper.

2

Whisk or shake the container until the ingredients are well combined and emulsified. Set the dressing aside.

3

Drain the canned chickpeas into a fine mesh strainer and rinse them thoroughly under cold water to remove excess sodium.

4

Transfer the rinsed beans into a large mixing bowl.

5

Trim the ends of the English cucumber, slice it in half lengthwise, then quarter it before chopping into bite-sized pieces.

6

Dice your yellow and orange bell peppers into small, uniform pieces.

7

Finely dice the red onion.

8

Slice the Kalamata olives in half.

9

Add the prepared cucumber, red onion, bell peppers, Kalamata olives, and crumbled feta cheese to the bowl with the chickpeas.

10

Chop the avocado and add it to the bowl. Finally, add the freshly chopped mint and basil.

11

Pour the prepared lemon vinaigrette over the salad. Gently toss all ingredients until the beans and vegetables are evenly coated. Adjust salt and pepper to taste before serving.