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Prep time
20 minutes
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Serves
6
Ingredients
- The Salad
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1
can garbanzo beans (chickpeas), drained
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2
tomatoes, diced
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½
red onion, diced
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½
large cucumber, diced
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½ cups
kalamata olived, chopped
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4-5
yukon gold potatoes, diced and roasted (optional)
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½ cups
crumbled goat cheese (optional)
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1 bunch
parsley, chopped (optional)
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½
avocado, diced (optional)
- The Sauce
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2 teaspoons
dijon mustard
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1
lemon, juiced
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2 tablespoons
olive oil
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1 splash
apple cider or red wine vinegar
Directions
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If including potatoes, roast at 400 degrees with olive oil and rosemary for 30-40 minutes, until cooked through and lightly crisped.
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In a small bowl, add the dijon mustard, lemon juice, olive oil and vinegar and mix until combined.
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In a large serving bowl, combine the salad ingredients and toss together with the sauce.
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