Chickpea Salad: A Mediterranean Delight
The dish is a medley of fresh vegetables, aromatic herbs, and a tangy olive oil dressing that brings everything together beautifully. The beauty of this recipe lies in its flexibility: you can add or substitute ingredients based on what’s in season or what’s available in your pantry. It’s perfect for picnics, side dishes, or even a satisfying main course when paired with crusty bread or a slice of cheese.
Ingredients
- 400 g canned chickpeas rinsed and drained
- 1 cucumber diced
- 1 red bell pepper diced
- 10 cherry tomatoes halved
- ¼ red onion finely diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped (optional)
- 2 tablespoons capers drained
- 50 ml extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, mix together the chickpeas, cucumber, bell pepper, cherry tomatoes, and red onion.
- Stir in the chopped parsley and mint.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, cumin, salt, and pepper.
- Pour the dressing over the chickpea mixture and toss everything well to ensure it’s evenly coated. For the best flavor, cover the salad and let it marinate in the refrigerator for at least 15 minutes. This optional step allows the flavors to meld together, making every bite more delicious.
- Taste and adjust the seasonings if needed.
- Serve the salad chilled or at room temperature. For a non-vegan version, consider topping with your favorite cheese chopped. For example, this salad goes well with feta or mozzarella.