Mediterranean Chickpea Salad
By Suzy Karadsheh
Category
Salad
Cuisine
American/Mediterranean
Servings
6
Prep Time
10 minutes
Total Time
10 Minutes
Ingredients
- 1 teaspoon Dijon mustard
- 1 lemon juiced
- 1 garlic clove minced
-
1 teaspoon Aleppo pepper
-
1 teaspoon sumac
- Kosher salt
- Black pepper
-
1/4 cup Extra virgin olive oil
-
2 (15-ounce) cans chickpeas, drained and rinsed
- 1 large English cucumber, chopped
- 2 cups grape tomatoes, halved
- 2 roasted red peppers, seeded and chopped (or a 16-ounce jar roasted peppers in oil)
- 1 small red onion or 2 shallots, finely chopped
- 1 cup chopped parsley leaves
- 1/2 cup chopped mint leaves
- 1 avocado, pitted and roughly chopped
For The Dijon Dressing
For The Salad
Directions
Make the dressing. In a large bowl, whisk together the Dijon, lemon juice, garlic, Aleppo pepper, sumac, and salt and pepper (about 1/2 teaspoon each). Whisk, and while whisking, drizzle in enough olive oil to make it nicely glossy and well-balanced. Continue to whisk until emulsified.
Mix. To the bowl with the dressing, add the chickpeas, cucumbers, tomatoes, roasted bell peppers, onion, parsley, and mint. Toss gently. Add the avocado and toss very gently once more.
Enjoy! Taste and adjust the seasoning to your liking and serve immediately.
Recipe Note
- Leftovers: Avocado doesn’t age gracefully to say the least! So if you’d like to enjoy leftovers, portion out just what you need and add half the avocado on top. Leave the pit on the second half, which will prevent it from browning. Wrap the leftover avocado tightly and store separately in your refrigerator. Both the salad and avocado will keep for another day or so.
Nutrition
Calories 173, Fat 14.4 grams, Monounsaturated Fat 9900 milligrams, Fiber 4.9 grams, Vitamin C 42.8 milligrams, Carbs 12.1 grams, Saturated Fat 2 grams, Sodium 198.4 milligrams, Sugar 3.7 grams, Calcium 56.6 milligrams, Protein 2.5 grams, Polyunsaturated Fat 1700 milligrams, Potassium 510.4 milligrams, Vitamin A 42.1 milligrams, Iron 1.6 milligrams