Easy Mediterranean Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed, or 2 cups freshly cooked
- 3 Persian cucumbers, chopped
- 1 jalapeño, finely chopped (optional)
- 2 1/2 cups baby or cherry tomatoes, sliced in halves if large or left whole if small
- 1 medium red onion, sliced
- 1/2 cup pomegranate arils or chopped orange or other fruit
- 1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred
- 1 cup pitted Kalamata olives and sliced green olives
- 1/2 cup freshly chopped mint, dill or basil leaves
- 1 cup freshly chopped parsley leaves
Dressing
- 3-4 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 zaatar
- 1 garlic clove, minced
- Sea salt and black pepper to taste
Preparation
In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs
In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices
Drizzle the dressing over the salad and mix gently to coat
Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve
When ready to serve, give the salad a quick mix and taste to adjust seasoning if needed
