Chickpea & Dill Salad
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Servings: 2
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Calories: 357
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Meal Tags: Dinner, Lunch, Make-ahead, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 English cucumber, finely diced
- 2 celery ribs, finely diced
- 2 tbsp finely diced dill pickles
- 1 tbsp red onion, minced
- 2 tbsp olive oil
- 2 tbsp dill pickle brine
- 1/2 tsp Dijon mustard
- 1 tsp chopped fresh dill
- 2 cups baby spinach
- Salt and pepper to taste
- 1/2 lemon, cut into wedges for serving
Preparation
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.