Ingredients
| Cooked chickpeas | 2 cups, lightly mashed |
| Extra virgin olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Dijon mustard | 1 teaspoon |
| Red bell pepper | 1/2 cup, diced |
| Cherry tomatoes | 1 cup, halved |
| Kalamata olives | 1/4 cup, pitted and sliced |
| Sea salt and black pepper | To taste |
| Fresh basil | 1/4 cup, chopped |
Preparation
- In a large bowl, gently mash chickpeas, leaving some whole for texture.
- Whisk olive oil, lemon juice, garlic, and mustard in a separate bowl.
- Add dressing to chickpeas, along with bell pepper, tomatoes, and olives.
- Season with salt and pepper, then fold in fresh basil.
- Let sit for 15 minutes to allow flavors to meld before serving.
Nutrition
- Calories: 350
- Protein: 12g
- Carbohydrates: 38g
- Fat: 20g
- Saturated fat: 2.8g
- Fiber: 11g
- Sugar: 7g
- Sodium: 450mg