Chef Dana’s Chickpea Salad
• #10 can Chickpeas, drained
• 1 lb fresh Curly parsley
• 1 cup Dijon mustard
• 1 cup Lemon
• 1 Red onion, rough chop
• 1 Tbsp Kosher salt
Directions
- Drain chickpeas and set aside in large mixing bowl.
- In a food processor and the onion, parsley and blend till finely chopped then add mustard and lemon juice blend for about 30 seconds.
- Add mixture from food processor and salt to the bowl of chickpeas mix through coating them evenly and serve.
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