Low Point Chickpea Salad

Prepare the Chickpeas:
- Rinse and drain the canned chickpeas thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
Chop and Dice Vegetables:
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the fresh parsley (and mint if using). Place them all in a large mixing bowl.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.
Assemble the Salad:
- Add the rinsed chickpeas to the bowl of chopped vegetables and herbs.
- Pour the dressing over the salad ingredients. Toss gently to combine, ensuring the dressing coats all the ingredients evenly.
Chill and Let Flavors Marinate:
- Cover the bowl with plastic wrap or a lid and refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld together. This step enhances the taste of the salad.
Serve and Enjoy:
- Before serving, give the salad a final toss. Garnish with additional fresh herbs if desired.
- Enjoy the WW Low Point Chickpea Salad as a standalone meal or as a side dish to complement your favorite protein.