Description

This Chickpea Salad is a delightful mix of fresh vegetables and herbs, layered with a zesty dressing. Quick to prepare and full of flavor, it’s a superb choice for a healthy meal or a light lunch. The combination of creamy avocado and vibrant veggies makes this salad irresistible and satisfying for anyone looking for easy, homemade goodness.

Ingredients

Scale

1 teaspoon dijon mustard
1 lemon, juiced
1 garlic clove, minced
1 teaspoon aleppo pepper (or red pepper flakes)
1 teaspoon sumac (or lemon zest)
Kosher salt
Black pepper
1/4 cup extra virgin olive oil
2 (15-ounce) cans chickpeas, drained and rinsed
1 large english cucumber, chopped
2 cups grape tomatoes, halved
2 roasted red peppers, seeded and chopped (or a 16-ounce jar roasted peppers in oil)
1 small red onion or 2 shallots, finely chopped
1 cup chopped parsley leaves
1/2 cup chopped mint leaves
1 avocado, pitted and roughly chopped

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Instructions

In a large bowl, whisk together the Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, and a pinch of kosher salt and black pepper.
While whisking, slowly drizzle in the olive oil until the dressing is emulsified and glossy.
Add the chickpeas, chopped cucumber, halved grape tomatoes, roasted red peppers, onion, parsley, and mint to the bowl with the dressing. Toss gently to combine.
Carefully add the chopped avocado and toss very gently to avoid mashing it.
Taste the salad and adjust the seasoning if needed. Serve immediately.

Notes

You can substitute lemon zest for sumac if you prefer a sweeter flavor.
Feel free to add more vegetables based on your preference, like bell peppers or carrots.
This salad can be stored in the fridge for up to two days, but it’s best enjoyed fresh.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 2g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg