Mediterranean Chickpea Salad Recipe | Vegan Chickpea Salad!

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Both alternatives provide similar protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Start by making a Dijon vinaigrette in a bowl.

Add about 1 teaspoon of Dijon mustard to the bowl.

Squeeze in some lemon juice.

Minced 1 large garlic clove and add it to the dressing.

Season the dressing with salt and pepper.

Add 1 teaspoon of Aleppo pepper and 1 teaspoon of sumac to the dressing.

Pour in 1/4 to 1/3 cup of extra virgin olive oil and whisk to emulsify the dressing.

Set the dressing aside while preparing the salad ingredients.

Open and drain 2 cans of chickpeas, rinsing them before adding to the bowl.

Chop 1 English cucumber into small pieces and add to the bowl.

Slice and chop 1 bell pepper and add it to the bowl.

Cut open 2 cups of cherry tomatoes, allowing their juices to mingle with the other ingredients, and add them to the bowl.

Chop a small red onion and add it to the bowl, or substitute with shallots if preferred.

Chop some roasted red peppers (from a jar or homemade) and add them to the bowl.

Slice and chop 1 avocado and add it to the bowl, if serving immediately.

Chop fresh parsley, including some stems for flavor, and add to the bowl.

Optionally, chop fresh mint leaves and add them to the bowl for extra flavor.

Mix all the salad ingredients well with the dressing to ensure everything is coated evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary