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Easy Mediterranean Chickpea Salad

Name: Easy Mediterranean Chickpea Salad
Cuisine: Mediterranean
Ingredients: 2 cups cooked chickpeas (about 1 can drained and rinsed, or freshly cooked); 3 Persian cucumbers, chopped (about 1-1/2 cups); 1 jalapeño, finely chopped (optional); 2 1/2 cups baby or cherry tomatoes, sliced in halves if large or leave whole if small; 1 medium red onion, sliced; 1/2 cup pomegranate arils or chopped orange or your choice of fruit; 1/2 cup sun-dried tomatoes, drained (olive oil preserved preferred); 1 cup pitted Kalamata and green olives, sliced; 1/2 cup freshly chopped mint, dill, or basil leaves (or a mix); 1 cup freshly chopped parsley leaves; 2-3 tablespoons cold pressed extra virgin olive oil; 3-4 tablespoons lemon juice; 1/2 teaspoon sumac; 1/2 teaspoon red chili flakes; 1 teaspoon Aleppo pepper (optional); 1/2 teaspoon za'atar; 1 garlic clove, minced; Sea salt and black pepper to taste

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Meera

101 recipes

Ingredients

2 cups cooked chickpeas (about 1 can drained and rinsed, or freshly cooked)
3 Persian cucumbers, chopped (about 1-1/2 cups)
1 jalapeño, finely chopped (optional)
2 1/2 cups baby or cherry tomatoes, sliced in halves if large or leave whole if small
1 medium red onion, sliced
1/2 cup pomegranate arils or chopped orange or your choice of fruit
1/2 cup sun-dried tomatoes, drained (olive oil preserved preferred)
1 cup pitted Kalamata and green olives, sliced
1/2 cup freshly chopped mint, dill, or basil leaves (or a mix)
1 cup freshly chopped parsley leaves