Mediterranean Chickpea Salad | Video
Mediterranean inspired salad made with chickpeas, vibrant veggies and green herbs. Tossed in flavorful dressing to create a healthy yet delicious side dish or light lunch.
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Ingredients
- 1 cup dried chickpeas garbanzo beans, or 2 x 400g canned chickpeas (see notes)
- ½ cup chopped red onions
- ½ cup chopped tomatoes
- ½ cup chopped cucumbers
- ½ cup pitted kalamatta olives
- ½ cup chopped red or any color bell peppers (capsicum)
- ½ cup chopped scallions spring onions
- ¼ cup chopped parsley leaves
- 2 tablespoon chopped mint leaves
- A pinch aleppo pepper flakes or red chili flakes
- Salt and pepper to season
- Dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 garlic clove minced
- 1 tablespoon lemon zest
- 1 teaspoon sumac
Instructions
- Place dried chickpeas in a bowl. Cover with water. Soak for 8 hours or overnight. Drain. Place chickpeas in a pressure cooker. Cover with water. Cover and cook for 1 whistle. Drain. Set aside. (Alternatively, cook chickpeas over stovetop until tender).
- Place cooked chickpeas, red onions, tomatoes, cucumbers, kalamatta olives, bell peppers (capsicum), scallions, parsley and mint in a large bowl. Sprinkle with red chili flakes. Season with salt and pepper.
- To make dressing, place oil, lemon juice, lemon zest, garlic and sumac in a glass container. Cover with lid. Shake vigorously until the mixture turns into an emulsion.
- Pour dressing over salad. Toss. Serve immediately or store in refrigerator for up to 3 days.
Video
Notes
- To save cooking time, substitute dried chickpeas with 2 x 400g canned chickpeas. Drain and rinse thoroughly before use.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 66g | Protein: 19g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 28g | Sodium: 724mg | Fiber: 19g | Sugar: 13g