Chickpeas with Light Honey Mustard Dressing

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Average Rating: 4 | Rated By: 1 users

The earthy chickpeas soak up the light honey mustard dressing perfectly. Serve these succulent chickpeas as an accompaniment to broiled meats or as a robust lettuce wrap


  • 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
  • 1 whole onion
  • 1 bay leaf
  • ½ tsp. ground cloves
  • 1 shallot grated
  • ¼ cup gluten-free mustard
  • ¼ cup full fat plain Greek Yogurt
  • ¼ cup raw honey
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • 3 celery stalks diced
  • ¼ cup chopped fresh parsley
  • NOTE: All ingredients including spices must be gluten-free and preferably organic
  • Instructions

  • Drain chickpeas and place in a large pot with onion, bay leaf and cloves. Cover with cold water by 3 inches, cover and simmer until chickpeas are tender, about 1 hour and 15 minutes.
  • While the chickpeas are cooking prepare the dressing. Whisk together, shallot, mustard, yogurt, honey, apple cider vinegar, olive oil and sea salt
  • Drain and rinse the chickpeas under cold water and discard bay leaf and onion
  • Place chilled chickpeas, celery and parsley in a large bowl and pour the dressing on top. Gently toss until all the ingredients are well combined. Cover and refrigerate for 4 hours or for best results store overnight in the refrigerator. Stir just before serving
  • Tip; for best flavour and texture use dry chickpeas, but you can use 2 x (15 oz.) cans of drained and rinsed chickpeas.

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