Mediterranean Chickpea Salad, so good you’ll make it all summer long

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.

Grate three large garlic cloves.

Add two teaspoons of Aleppo pepper to the garlic.

Add one teaspoon each of cumin seeds and coriander seeds to the garlic mixture.

Heat 1/4 cup of extra virgin olive oil in a small saucepan over medium heat for about two minutes.

Pour the heated oil over the garlic and Aleppo pepper mixture and stir to coat the garlic.

Drain and rinse two cans of chickpeas and pour them into a bowl.

Add the spiced garlic oil to the chickpeas.

Add two tablespoons of lemon juice to the chickpeas.

Mince one tablespoon of preserved lemons and add to the chickpeas.

Add one tablespoon of sumac to the chickpeas.

Season with salt and black pepper and mix well.

Soak thinly sliced red onion in ice water for 10 minutes.

Dice Persian cucumbers and add to the chickpeas along with the drained onions.

Fold in fresh mint and parsley, and add 1/4 cup of roasted white sesame seeds.

Taste and adjust seasoning with salt and lemon juice as needed.

Prepare a whipped tahini sauce by mixing 1/2 cup of tahini, two tablespoons of lemon juice, a tiny bit of maple syrup, and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary