Description
This vibrant Mediterranean Chickpea Salad is a fresh, healthy, and flavorful dish that combines protein-packed chickpeas with crisp vegetables and fragrant herbs, all brought together with a zesty lemon-Dijon dressing. Ready in just 10 minutes, it's perfect as a light lunch, side dish, or vegan meal option.
Ingredients
Dressing
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1 teaspoon sumac (or lemon zest)
- Kosher salt
- Black pepper
- 1/4 cup extra virgin olive oil
Salad
- 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
Instructions
- Make the dressing. In a large bowl, whisk together the Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, kosher salt, and black pepper (about 1/2 teaspoon each). While continuously whisking, slowly drizzle in the extra virgin olive oil until the dressing is glossy and well emulsified.
- Combine the salad ingredients. Add the drained and rinsed chickpeas, chopped English cucumber, halved grape tomatoes, roasted red peppers, finely chopped onion or shallots, chopped parsley, and chopped mint leaves into the bowl with the dressing. Gently toss to evenly coat all the ingredients.
- Add avocado and finish. Gently fold in the roughly chopped avocado, being careful not to mash it. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve immediately. This salad is best enjoyed fresh to maintain the crisp texture of the vegetables and bright flavors.
Notes
- Use ripe avocado for creaminess, but add it last to avoid browning.
- Sumac can be substituted with lemon zest if unavailable for a citrusy tang.
- For a spicier kick, increase Aleppo pepper or add red pepper flakes according to taste.
- This salad can be stored separately without avocado for up to 2 days in the refrigerator. Add avocado just before serving.
- Use canned chickpeas for convenience but rinse well to reduce sodium.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
