Mediterranean Chickpea Egg Salad

Serves 8

A bright, herbaceous salad of chickpeas, hard-boiled eggs, and fresh vegetables dressed with lemon, garlic, and sumac.

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2 1/2 tsp Dijon mustard	Whisk dressing	Pour dressing over salad, mix	Fold in eggs, season, rest a few min
1 large lemon, zested
1 large lemon, juiced
80 ml Private Reserve Greek extra virgin olive oil
1 garlic clove, minced
1 tsp sumac
1/2 tsp coriander
1/2 tsp cayenne pepper
Salt and pepper to taste
2 cans / 480 g chickpeas, rinsed and drained	Combine salad vegetables
2 celery ribs, chopped
2 Persian cucumbers, diced
2 to 3 green onions, trimmed and chopped
55 g shredded red cabbage
2 jalapeno peppers, chopped (optional)
30 g packed chopped fresh parsley
25 g packed chopped fresh mint
5 large hard-boiled eggs, sliced

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