Herby Chickpea Salad with Tomatoes, Cucumbers & Toasted Pine Nuts

Name: Herby Chickpea Salad with Tomatoes, Cucumbers & Toasted Pine Nuts
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tsp Honey (2 teaspoons honey); 2 tbsp White Balsamic Vinegar (2 tablespoons white balsamic vinegar); 3 tbsp Lemon Juice (3 tablespoons freshly squeezed lemon juice (from about 1 lemon)); 1 ½ tsp Kosher Salt (1/2 teaspoon Diamond Crystal kosher salt, see notes above + 1 teaspoon Diamond Crystal kosher salt, see notes above); ½ cup Extra Virgin Olive Oil (1/2 cup extra-virgin olive oil); ½ cup Pine Nuts (1/2 cup pine nuts); 3 cup Chickpeas (3 cups cooked chickpeas, see notes above, or two 15-oz cans of chickpeas drained and rinsed); 3 cup Cherry Tomato (3 cups halved cherry tomatoes); 2 cup English Cucumber (2 cups diced cucumber (from 1 English cucumber)); 1 cup Red Onion (1 cup diced red onion (from 1 small onion)); ½ cup Chives (1/2 cup finely chopped fresh chives); ½ cup Parsley (1/2 cup finely chopped fresh parsley); 0 pieces Sea Salt (flaky sea salt to taste)

A fresh, herby chickpea salad with cherry tomatoes, cucumber, red onion, and toasted pine nuts, dressed in a bright vinaigrette.

30 minAmerican

Servings2

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Gluten Free
Dairy Free
Pescatarian
Halal
Kosher
Low Carb

Ingredients

For 2 servings

Honey2 tsp · 2 teaspoons honey
White Balsamic Vinegar2 tbsp · 2 tablespoons white balsamic vinegar
Lemon Juice3 tbsp · 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Kosher Salt1 ½ tsp · 1/2 teaspoon Diamond Crystal kosher salt, see notes above + 1 teaspoon Diamond Crystal kosher salt, see notes above
Extra Virgin Olive Oil½ cup · 1/2 cup extra-virgin olive oil
Pine Nuts½ cup · 1/2 cup pine nuts
Chickpeas3 cup · 3 cups cooked chickpeas, see notes above, or two 15-oz cans of chickpeas drained and rinsed
Cherry Tomato3 cup · 3 cups halved cherry tomatoes
English Cucumber2 cup · 2 cups diced cucumber (from 1 English cucumber)
Red Onion1 cup · 1 cup diced red onion (from 1 small onion)
Chives½ cup · 1/2 cup finely chopped fresh chives
Parsley½ cup · 1/2 cup finely chopped fresh parsley
Sea Salt0 pieces · flaky sea salt to taste

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Steps

1In a large bowl, whisk together the honey, white balsamic vinegar, fresh lemon juice, and 1/2 teaspoon kosher salt. Stream in the olive oil, whisking constantly, until emulsified.
2Place the pine nuts in a small skillet and set over low heat on the stovetop. Toast the nuts slowly while you prep the salad, and stir them occasionally. Remove the nuts from the heat when they are lightly browned and smell nutty.
3To the large bowl of dressing, add the chickpeas. Toss the chickpeas with the dressing to coat, then add the tomatoes, cucumber, onion, the 1 teaspoon of kosher salt, the toasted pine nuts, and the herbs. Toss to combine, then taste. Add more kosher salt or flaky sea salt to taste if it tastes under seasoned. Add more lemon or vinegar if you are looking for more acidity/bite.
4Transfer to a serving bowl or transfer to storage vessels and store in the fridge for 1 to 2 days. Note: It won’t go bad after 2 days, but it does begin to tire after 2 days.