Mediterranean Chickpea Salad
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 people
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Calories
1731 kcal
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Cuisine
American-Mediterranean Fusion
Mediterranean Chickpea Salad
Description
This salad uses drained chickpeas as a hearty base, paired with chopped cucumber, halved grape tomatoes, roasted red peppers, finely chopped red onion, and a mix of parsley and mint leaves. The addition of diced avocado adds creaminess and richness. The dressing features Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, salt, and pepper emulsified with extra virgin olive oil to bring a fresh, slightly spicy, and citrusy flavor that ties the ingredients together.
The salad is tossed gently to retain the texture of the avocado and fresh vegetables. It offers a balance of juicy, crunchy, and soft components accompanied by herbal brightness and mild spiced undertones. This makes it suited to serve immediately as a light, nutritious salad or side dish.
For leftovers, it’s recommended to add avocado just before serving to prevent browning. Storing the avocado half with the pit wrapped tightly slows oxidation. The salad and avocado can be kept separately refrigerated for a day or so. This dish fits well with Mediterranean or Middle Eastern-inspired meals and benefits from fresh, quality ingredients.
Ingredients
For the Dijon Dressing
- 1 teaspoon Dijon mustard
- 1 lemon juiced
- 1 garlic minced, clove
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- kosher salt
- black pepper
- 1/4 cup extra virgin olive oil
For the Salad
- 2 chickpeas 15-ounce can, drained and rinsed
- 1 cucumber chopped, large English
- 2 cups grape tomato halved
- 2 roasted red peppers seeded and chopped (or a 16-ounce jar roasted peppers in oil
- 1 red onion finely chopped, or 2 shallots
- 1 cup parsley chopped leaves
- 1/2 cup mint leaves chopped
- 1 avocado pitted and roughly chopped
Instructions
- Make the dressing. In a large bowl, whisk together the Dijon, lemon juice, garlic, Aleppo pepper, sumac, and salt and pepper (about 1/2 teaspoon each). Whisk, and while whisking, drizzle in enough olive oil to make it nicely glossy and well-balanced. Continue to whisk until emulsified.
- Mix. To the bowl with the dressing, add the chickpeas, cucumbers, tomatoes, roasted bell peppers, onion, parsley, and mint. Toss gently. Add the avocado and toss very gently once more.
- Enjoy! Taste and adjust the seasoning to your liking and serve immediately.
Notes
- Add avocado just before serving to keep it fresh and prevent browning.
- Store leftover avocado halves separately with the pit intact, wrapped tightly in the refrigerator.
- The salad and avocado can be refrigerated separately for up to one day to maintain best texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1731 kcal
% Daily Value*
| Calories | 173.1kcal | 9% |
| Carbohydrates | 12.1g | 4% |
| Protein | 2.5g | 5% |
| Fat | 14.4g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 9.9g | 50% |
| Sodium | 198.4mg | 8% |
| Potassium | 510.4mg | 11% |
| Fiber | 4.9g | 20% |
| Sugar | 3.7g | 7% |
| Vitamin A | 1684.8IU | 34% |
| Vitamin C | 42.8mg | 48% |
| Calcium | 56.6mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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