Honey Mustard Chickpea Salad

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE SALAD:

2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each

½ red onion

1 small red bell pepper

¼ cup pitted black olives 45 grams

handful fresh parsley

pinch sea salt

dash black pepper

subheading: FOR THE DRESSING:

4 tbsp extra virgin olive oil 60 ml

2 tbsp honey 42 grams

2 tbsp dijon mustard 32 grams

1 tbsp white wine vinegar 15 ml

pinch sea salt

dash black pepper

Directions at spainonafork.com

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