Easy Mediterranean Chickpea Salad (Print Version)
# Ingredients:
→ For the Dijon Dressing
01 -
1 lemon, squeezed for juice
02 -
1 teaspoon Dijon mustard
03 -
1 minced garlic clove
04 -
1 teaspoon sumac
05 -
Kosher salt, add as much as you like
06 -
1 teaspoon Aleppo pepper
07 -
1/4 cup of high-quality extra virgin olive oil
08 -
A few cracks of black pepper
→ For the Salad
09 -
1 small red onion or 2 shallots, chopped finely
10 -
1 ripe avocado, peeled and cut into chunks
11 -
2 roasted red peppers, discard seeds and chop them
12 -
2 cans of chickpeas (15 oz each), rinsed and drained
13 -
1 large English cucumber, diced small
14 -
2 cups of grape tomatoes, cut in half
15 -
1/2 cup fresh mint leaves, chopped up
16 -
1 cup fresh parsley leaves, roughly chopped
# Instructions:
01 -
Whisk together Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, and a pinch each of salt and black pepper in a big bowl. Slowly drizzle in olive oil while whisking until it’s smooth and shiny.
02 -
Tip in the chickpeas, cucumbers, tomatoes, roasted red peppers, onion, parsley, and mint. Carefully mix everything together in the bowl with the dressing.
03 -
Just before serving, gently mix in the chunks of avocado so they stay nice and firm.
04 -
Taste it, adjust the seasonings if necessary, and serve it fresh right away.
# Notes:
01 -
Only add avocado to the amount you’ll be eating immediately when storing leftovers.
02 -
If you don’t have Aleppo pepper, try red pepper flakes instead. Lemon zest works as a swap for sumac.