A really tasty salad. When you read the list of ingredients you don’t really get a “taste picture” like the salad that comes out. The result – a surprise. My husband and I love this salad, and because it contains eggs it can be the main course at a light dinner.
1 can drained chickpeas
1 diced cucumber
1 purple onion cut into thin strips
6 boiled eggs diced
2 cups chopped spinach baby leaves
1/2 cup chopped fresh basil
1/2 cup chopped mint
2.5 tbsp Dijon mustard
Lemon zest from 1 lemon – yellow part only, the white part is bitter
Juice from 1 lemon
1/4 cup olive oil
2 tbsp honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix all the dressing ingredients with a whisk or in a blender.
Mix all the salad ingredients.
Mix the salad with the dressing.
Stays fresh up to two days, more than that, the leaves start to wilt.