Chickpea Salad with Balsamic / Dijon Vinaigrette

Love this salad, especially with the vinaigrette. All the tastes blend well and with the chickpeas in it, for me it makes a whole meal. Sometimes I might add a little ground flaxseed or nutritional yeast to it but it does not really need it.

Salad Ingredients

13 ¾ oz can of chickpeas (garbanzo beans), drained and rinsed. (or use dry beans and prep according to package directions).

½ cup chopped onion

1 cup diced celery stalks

1 cup diced carrots

½ cup fresh parsley, minced

1/2 cup fresh cilantro, minced (optional, original recipe did not call for it but I use it)

1 cup seeded and diced cucumber

1 tablespoon chopped fresh ginger (optional, original recipe did not call for it but I like it)

Combine all ingredients and toss with vinaigrette. Cover, and chill for 1 hour before serving

Vinaigrette Ingredients

1 garlic clove, minced

4 tablespoons olive oil

2 tablespoons flaxseed oil (or add in a little more olive oil or other oil)

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

1 tablespoon melted coconut oil

2 tablespoon Dijon mustard

2 tablespoons honey

Ground pepper to taste                         

                         Combine all ingredients and blend well (I use a protein shaker cup to mix it)