Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
In this herb-packed chickpea salad, avocado add a nice creaminess with no dairy needed. Packed with protein, it's a hearty and healthy no-cook lunch that’s ready in 10 minutes! Spicy Aleppo pepper and tart sumac give it a distinctly Mediterranean flair, but you can substitute with red pepper flakes and lemon zest if you'd like.


For The Dijon Dressing

  • 1 teaspoon Dijon mustard
  • 1 lemon juiced
  • 1 garlic clove minced
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sumac
  • Kosher salt
  • Black pepper
  • ¼ cup Extra virgin olive oil

For The 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
  • ½ cup chopped mint leaves
  • 1 avocado, pitted and roughly chopped


  1. Make the dressing. In a large bowl, whisk together the Dijon, lemon juice, garlic, Aleppo pepper, sumac, and salt and pepper (about ½ teaspoon each). Whisk, and while whisking, drizzle in enough olive oil to make it nicely glossy and well-balanced. Continue to whisk until emulsified.
  2. 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.
  3. Enjoy! Taste and adjust the seasoning to your liking and serve immediately.


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