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Ingredients

• Salad:
• 1 1/2 cloves dried chickpeas, (or 1 x 15.5 oz can of chickpeas)
• 1 bay leaf
• 2 cloves garlic
• 1/2 cup crumbled feta cheese
• 3/4 cup grape cherry tomatoes, cut in half
• 1/3 cup finely sliced red onion
• 1/3 cup roughly chopped fresh dill
• Vinaigrette:
• 1/4 cup lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 clove garlic, peeled and gently bashed
• 1 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Description

Chickpeas With Red Onion, Feta, Dill & Lemon - The Huffington Post

Kitchen Daily