Ingredients
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For the Salad:
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2 (15 oz) cans of chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1 red onion, finely chopped
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1/2 cup fresh cilantro, chopped
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1/2 cup fresh parsley, chopped
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1/4 cup fresh lemon juice (about 2 lemons)
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2 tablespoons olive oil
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon paprika
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1 Salt and pepper to taste
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For the Dressing:
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3 cloves garlic, minced
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1/4 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon ground cumin
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1 Salt and pepper to taste
Directions
This salad tastes even better the next day as the flavors continue to develop. Adjust the spiciness to your preference by adding more paprika or a pinch of cayenne pepper. Enjoy with injera bread or as a side dish to your favorite Ethiopian meal.
Steps
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1
Done
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In a large salad bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped cilantro, and chopped parsley. |
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2
Done
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In a small bowl, whisk together the fresh lemon juice, olive oil, ground cumin, ground coriander, paprika, salt, and pepper. This is your salad dressing. |
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3
Done
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Pour the dressing over the salad ingredients in the large bowl and toss everything together until well combined. |
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4
Done
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In a separate small bowl, whisk together the minced garlic, extra virgin olive oil, red wine vinegar, Dijon mustard, ground cumin, salt, and pepper. This is your garlic dressing. |
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5
Done
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Drizzle the garlic dressing over the chickpea salad and gently toss to coat all the ingredients with the flavors. |
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6
Done
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Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. |
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7
Done
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Serve your Ethiopian-Inspired Chickpea Salad as a delightful side dish or a light meal. |
