Ingredients
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For the Salad:
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2 cups cooked chickpeas (canned or cooked from dried)
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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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1/2 cup fresh parsley, finely chopped
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1/4 cup fresh mint leaves, finely chopped
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1/4 cup pitted Kalamata olives, 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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1/4 cup tahini
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1 Juice of 1 lemon
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2 cloves garlic, minced
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2 tablespoons extra-virgin olive oil
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1 tablespoon water
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1 teaspoon ground cumin
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1 Salt and black pepper to taste
Directions
This salad is best served fresh but can be refrigerated for a short time before serving.
Garnish with additional chopped mint and parsley if desired.
Feel free to customize the salad by adding ingredients like chopped cucumber, radishes, or a sprinkle of sumac for extra Middle Eastern flair. Enjoy the fresh and vibrant flavors of the Middle East in every bite!
Steps
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1
Done
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In a large mixing bowl, combine the cooked chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, chopped parsley, chopped mint leaves, and Kalamata olives (if using). |
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2
Done
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Season the salad with salt and black pepper to taste. Toss the ingredients gently to mix everything evenly. |
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3
Done
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In a separate bowl, prepare the tahini dressing. Whisk together tahini, lemon juice, minced garlic, extra-virgin olive oil, water, ground cumin, salt, and black pepper until smooth and creamy. |
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4
Done
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Drizzle the tahini dressing over the chickpea salad. |
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5
Done
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Gently toss the salad to ensure all the ingredients are coated with the flavorful tahini dressing. |
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6
Done
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Taste and adjust the seasoning, adding more salt, lemon juice, or cumin as needed. |
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7
Done
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Serve the Vegan Middle Eastern Chickpea Salad immediately, or refrigerate it for a short while to let the flavors meld together. |
