Chickpea Salad with Grapefruit Balsamic Vinaigrette
Ingredients
Salad Base
400g Cooked chickpeas
150g Cherry tomatoes (halved)
1 no Red onion (sliced)
1 no Cucumber (diced)
15g Parsley (chopped)
Grapefruit Balsamic Vinaigrette
60ml Le Fruit de MONIN Grapefruit
30ml Le Concentre de MONIN Lemon Rantcho
120ml Olive oil
20ml Balsamic vinegar
1 tsp Dijon mustard
Salt and pepper. to taste
Preparation
In a large mixing bowl, combine the cooked chickpeas, cherry tomatoes, red onion,
cucumbers, and parsley
In a separate bowl, whisk together the olive oil, Le Fruit de MONIN Grapefruit, Le Concentre
de MONIN Lemon Rantcho, balsamic vinegar and dijon mustard until well combined
Pour the grapefruit vinaigrette over the chickpea mixture and toss until evenly coated
Season with salt and pepper to taste
Serve the chickpea salad immediately or refrigerate for later
