Description
A refreshing chickpea salad with a tangy tahini dressing that’s perfect for any occasion.
Ingredients
Scale
- 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))
- to taste Kosher salt
- to taste 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)
Instructions
- 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.
Notes
- Feel free to adjust the spices and herbs to suit your taste.
- For an added crunch, include toasted nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg