Mediterranean Chickpea Salad Recipe

Ingredients

• 1 tsp Dijon Mustard (smooth, classic Dijon)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (large, minced)
• 1 tsp Aleppo Pepper (mildly spicy, fruity undertones)
• 1 tsp Sumac (adds tangy lemony flavor)
• 1/3 cup Extra Virgin Olive Oil (Early Harvest Greek extra virgin olive oil preferred)
• 2 15‑oz cans Canned Chickpeas (drained and rinsed)
• 1 medium English Cucumber (seeded, diced small)
• 1 large Bell Pepper (any color, seeded and diced)
• 1 cup Cherry Tomatoes (halved)
• 1/4 cup Red Onion (finely chopped; can substitute with shallot)
• 1/2 cup Roasted Red Peppers (jarred or homemade, chopped small)
• 1 large Avocado (peeled, pitted, diced just before serving)
• 1/2 cup Fresh Parsley (stems trimmed, leaves chopped fine)
• 2 tbsp Fresh Mint (leaves only, chopped)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Dijon‑Lemon Dressing

   In the large mixing bowl, combine 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, the minced garlic clove, 1 tsp Aleppo pepper, 1 tsp sumac, and a pinch of salt and pepper. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking continuously until the dressing emulsifies.

   Time: PT5M

2. Drain and Rinse Chickpeas

   Open two 15‑oz cans of chickpeas, drain through a colander, and rinse under cold water. Pat dry with a clean kitchen towel.

   Time: PT2M

3. Chop Fresh Vegetables

   Dice the English cucumber, bell pepper, halve and quarter the cherry tomatoes, finely chop the red onion, and roughly chop the roasted red peppers. Set each vegetable aside in separate piles.

   Time: PT6M

4. Prepare Avocado and Herbs

   Slice the avocado in half, remove the pit, scoop out the flesh, and dice it. Roughly chop the parsley leaves (including tender stems) and mint leaves.

   Time: PT2M

5. Combine All Ingredients

   Add the drained chickpeas, all chopped vegetables, roasted red peppers, avocado, parsley, and mint to the bowl with the dressing. Toss gently but thoroughly until everything is evenly coated.

   Time: PT3M

6. Serve or Store

   Serve the salad immediately, or cover and refrigerate. If storing for more than a few hours, keep the avocado separate and fold in just before serving.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

30 g

Fat

13 g

Fiber

8 g