Ingredients
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2 cans (15 oz 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, chopped
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1 Juice of 2 lemons
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1/4 cup extra-virgin olive oil
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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 pepper to taste
Directions
Feel free to add olives, diced bell peppers, or a sprinkle of sumac for extra Middle Eastern flair. This salad is perfect for a quick lunch or a light dinner.
Steps
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1
Done
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In a large mixing bowl, combine the chickpeas, diced cucumber, diced tomatoes, finely chopped red onion, fresh parsley, and fresh mint. |
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2
Done
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In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, ground cumin, ground coriander, salt, and pepper to create the dressing. |
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3
Done
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Pour the dressing over the chickpea salad mixture. |
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4
Done
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Toss all the ingredients together until well coated with the dressing. |
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5
Done
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Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. |
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6
Done
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Let the salad sit for about 10-15 minutes to allow the flavors to meld together. |
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7
Done
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Serve the Vegan Middle Eastern Chickpea Salad as a main dish or as a side dish for a complete Middle Eastern experience. |
