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Chopped Chickpea Salad

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Dinner Lunch

Ingredients

For the dressing:

1/3 cup
rice vinegar
2 cloves
garlic, minced
1 tablespoon
honey
1/2 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1/4 teaspoon
cayenne pepper
3/4 cup
olive oil

For the salad:

2
(15-ounce) cans chickpeas, drained and rinsed
1
medium cucumber, quartered lengthwise and cut into 1/2-inch slices
1 cup
shredded red cabbage
2
medium carrots, peeled and diced
1/2 cup
small-dice red onion
1/2 cup
coarsely chopped fresh cilantro
1/2 cup
unsalted roasted peanuts, coarsely chopped

Directions

Make the dressing: Whisk the vinegar, garlic, honey salt, and pepper together in a small bowl. Set aside for 5 minutes to give the garlic time to mellow. Whisk in the oil until the dressing is emulsified.
Make the salad: Place all the ingredients in a large bowl. Drizzle with dressing and toss to combine.

Notes

The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator.

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