Ingredients
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For the Chickpea 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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1 red bell pepper, diced
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1/2 red onion, finely chopped
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1 cup cherry tomatoes, halved
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1/4 cup fresh parsley, chopped
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1/4 cup fresh mint leaves, chopped (optional)
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1 Salt and black pepper, to taste
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For the Tahini Dressing:
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1/3 cup tahini
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 clove garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander (optional)
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1 Salt and black pepper, to taste
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1 Water (to thin the dressing)
Directions
You can customize this salad by adding olives, roasted red pepper strips, or even a sprinkle of sumac for an extra Middle Eastern twist. Enjoy it on its own or as a side dish with pita bread or falafel.
Steps
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1
Done
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In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, chopped fresh parsley, and optional chopped fresh mint leaves. |
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2
Done
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In a separate bowl, prepare the tahini dressing. Whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, ground coriander (if using), salt, and black pepper. If the dressing is too thick, you can thin it with a little water until it reaches your desired consistency. |
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3
Done
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Pour the tahini dressing over the chickpea salad. |
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4
Done
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Gently toss the salad ingredients until they are well coated with the dressing. Make sure all the ingredients are evenly distributed. |
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5
Done
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Taste the salad and adjust the seasoning with additional salt, black pepper, or lemon juice if needed. |
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6
Done
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Chill the Vegan Middle Eastern Chickpea Salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld. |
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7
Done
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Serve the salad as a light and refreshing lunch option. |
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