Description
A delightful and nutritious salad featuring chickpeas, fresh vegetables, and a zesty Dijon dressing.
Ingredients
Scale
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup Extra virgin olive oil
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 large English cucumber, chopped
- 2 cups grape tomatoes, halved
- 2 roasted red peppers, seeded and chopped
- 1 small red onion or 2 shallots, finely chopped
- 1 cup chopped parsley leaves
- 1/2 cup chopped mint leaves
- 1 avocado, pitted and roughly chopped
Instructions
- In a large mixing bowl, combine Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, Kosher salt, and black pepper. Whisk until well combined.
- While continuing to whisk, slowly drizzle in the olive oil to emulsify the dressing.
- Add chickpeas, cucumber, grape tomatoes, roasted red peppers, and onion to the bowl. Toss gently to coat with the dressing.
- Add chopped parsley, mint, and avocado. Gently toss again and adjust seasoning if necessary. Serve immediately.
Notes
For optimal flavor, let the salad chill in the refrigerator for 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea salad, healthy salad, vegan salad, Mediterranean recipe, quick salad