Fresh Mediterranean Chickpea Salad (Print Version)
# Ingredients:
→ For the Dijon Dressing
01 -
1 teaspoon Dijon mustard
02 -
1 lemon, juiced
03 -
1 garlic clove, minced
04 -
1 teaspoon Aleppo pepper
05 -
1 teaspoon sumac
06 -
Kosher salt to taste
07 -
Black pepper to taste
08 -
1/4 cup extra virgin olive oil
→ For the Salad
09 -
2 cans (15-ounce each) chickpeas, drained and rinsed
10 -
1 large English cucumber, chopped
11 -
2 cups grape tomatoes, halved
12 -
2 roasted red peppers, seeded and chopped
13 -
1 small red onion or 2 shallots, finely chopped
14 -
1 cup fresh parsley leaves, chopped
15 -
1/2 cup fresh mint leaves, chopped
16 -
1 ripe avocado, pitted and roughly chopped
# Instructions:
01 -
In a large bowl, mix Dijon, lemon juice, garlic, Aleppo pepper, sumac, and a pinch each of salt and pepper. While whisking, slowly drizzle in the olive oil until it's glossy and well blended
02 -
Add chickpeas, cucumber, tomatoes, roasted peppers, onion, parsley, and mint to the bowl with the dressing. Toss everything together gently
03 -
Gently fold in the chopped avocado just before serving to keep it from getting mushy
04 -
Give it a taste, adjust the seasoning if needed, and serve right away while fresh
# Notes:
01 -
For leftovers, add avocado only to the portion you're eating right away
02 -
You can substitute Aleppo pepper with red pepper flakes and sumac with lemon zest