Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a hearty and healthy no-cook lunch packed with protein, ready in just 10 minutes.
Equipment
- large bowl
Ingredients
Dijon Dressing
- 1 teaspoon Dijon mustard
- 1 medium lemon juiced
- 1 clove garlic minced
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 teaspoon sumac or lemon zest
- Kosher salt
- Black pepper
- ¼ cup Extra virgin olive oil
Salad
- 2 cans (15-ounce) chickpeas drained and rinsed
- 1 large English cucumber chopped
- 2 cups grape tomatoes halved
- 2 medium roasted red peppers seeded and chopped
- 1 small red onion or 2 shallots, finely chopped
- 1 cup parsley leaves chopped
- ½ cup mint leaves chopped
- 1 medium avocado pitted and roughly chopped
Instructions
Preparation
- 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.
- 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.
- Taste and adjust the seasoning to your liking and serve immediately.
Notes
For leftovers, portion out just what you need and add half the avocado on top. Leave the pit on the second half to prevent it from browning. Store avocado tightly wrapped in the refrigerator.
Nutrition
Serving: 1bowlCalories: 284.9kcalCarbohydrates: 30.8gProtein: 8.5gFat: 16.1gSaturated Fat: 2.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10.3gSodium: 202.2mgPotassium: 708.7mgFiber: 10gSugar: 7gVitamin A: 1703.2IUVitamin C: 43.7mgCalcium: 90mgIron: 3.6mg
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