Description
A refreshing and wholesome Chickpea Salad featuring crisp vegetables, creamy avocado, and a zesty lemon-sumac dressing. Perfect as a light lunch or a side dish, this salad comes together quickly with pantry staples and fresh ingredients for a nutritious and flavorful meal.
Ingredients
Salad Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed (19 oz total)
- 2-3 Persian cucumbers, diced
- ½ pint grape tomatoes, halved
- 1 avocado, diced
- ½ red onion, sliced
- ½ cup green bell pepper, diced
- ¼ cup olives, pitted and chopped
- ¼ cup fresh parsley, chopped
Dressing Ingredients
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- ½ teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare Salad Ingredients: Drain and rinse the chickpeas thoroughly. Dice the Persian cucumbers, halve the grape tomatoes, dice the avocado, slice the red onion, dice the green bell pepper, chop the olives and fresh parsley. Combine all these prepared salad ingredients in a large bowl.
- Make Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, sumac, cumin, salt, and pepper until well combined to create a bright and tangy dressing.
- Toss Salad: When ready to serve, pour the dressing over the salad ingredients and gently toss everything together to evenly coat the salad with the flavorful dressing. Serve immediately for best freshness and taste.
Notes
- Use ripe avocado for creaminess and best flavor.
- Sumac adds a tangy, lemony flavor but can be substituted with extra lemon juice if unavailable.
- This salad can be refrigerated for up to 1 day but is best served fresh to maintain texture.
- Optional additions: feta cheese, fresh mint, or toasted nuts for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
