Chickpea Salad.

When I returned from Miami, I was in need of vegetables.

You know, for obvious reasons (read: mofongo).

Then when I got the phone call that my wedding dress finally came in, I was in more need of vegetables.

All those vegetables led to three days worth of tacos and bubbling raclette cheese.

That evens out, right?

Chickpea Salad

Dijon vinaigrette:
1 tsp. Dijon mustard
1 tsp. red wine vinegar
1/3-1/2 cup extra-virgin olive oil
salt
black pepper, freshly ground

Place Dijon and vinegar in bowl; whisk to combine; while whisking, stream in oil until emulsified; season to taste; reserve.

Assembly:
1 can chickpeas, rinsed and drained
1 large tomato, seeded and chopped
1 seedless cucumber, cut into cubes
1 handful flat-leaf parsley, minced
salt
black pepper, freshly ground

Combine all ingredients in a bowl; toss with vinaigrette; season to taste.

tomato_chickpea

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