Ingredients
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For the Salad:
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2 cans (15 ounces each) chickpeas, drained and rinsed
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1 cucumber, diced
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2 tomatoes, diced
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1 red onion, finely chopped
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1/2 cup fresh parsley, chopped
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1/4 cup fresh mint leaves, chopped
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1/4 cup kalamata olives, pitted and sliced (optional)
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1/4 cup roasted red bell peppers, chopped (optional)
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For the Dressing:
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1/4 cup extra-virgin olive oil
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2 tablespoons fresh lemon juice
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1 Salt and black pepper to taste
Directions
Serve the Vegan Middle Eastern Chickpea Salad immediately as a refreshing and nutritious meal or side dish.
You can customize this salad by adding ingredients like chopped bell peppers, diced cucumbers, or even a sprinkle of sumac for extra Middle Eastern flair. Enjoy!
Steps
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1
Done
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In a large salad bowl, combine the chickpeas, diced cucumber, diced tomatoes, finely chopped red onion, fresh parsley, fresh mint leaves, kalamata olives (if using), and roasted red bell peppers (if using). |
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2
Done
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In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix until well combined. |
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3
Done
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Pour the dressing over the salad ingredients in the large salad bowl. |
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4
Done
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Gently toss everything together until the dressing evenly coats the salad. |
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