Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and thoroughly rinsed
  • 3 cups Persian cucumbers, sliced into thick half-moons
  • 2 ribs celery, finely diced
  • 0.5 small red onion, thinly sliced into half-moons
  • 0.5 cup fresh dill, finely chopped
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated into a paste
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Drain the 2 cans of chickpeas and rinse them under cold water until the foam disappears completely.
  2. Spread the chickpeas on a clean kitchen towel and pat them dry.
  3. Cut the 3 cups of Persian cucumbers into thick half moons.
  4. Finely dice the 2 ribs of celery into small, uniform cubes.
  5. Thinly slice the 0.5 red onion into delicate half moons.
  6. In your large serving bowl, whisk the 3 tbsp lemon juice, 1 tsp Dijon, grated garlic, salt, and pepper.
  7. Slowly stream in the 0.25 cup olive oil while whisking until the liquid is thick and opaque.
  8. Add the chickpeas, cucumbers, celery, and onion to the bowl.
  9. Fold in the 0.5 cup chopped fresh dill until the green flecks are evenly distributed.
  10. Gently mix everything together until every chickpea glimmers with dressing.