Go Back
chickpea salad

Mediterranean Chickpea Salad Recipe

Gone are the days of sad, soggy salads you choke down for the sake of “being healthy.” This Mediterranean Chickpea Salad flips the script—loaded with crunchy veggies, creamy avocado, bold herbs, and a zingy lemon Dijon vinaigrette, it’s a hearty, protein-packed dish that eats like a meal and tastes like summer.
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Dressing:
  • 1 tsp Dijon mustard
  • Juice of 1 lemon
  • 1 garlic clove minced
  • Salt & pepper to taste
  • 1 tsp Aleppo pepper optional
  • 1 tsp sumac optional
  • ¼ –⅓ cup extra virgin olive oil
  • For the Salad:
  • 2 cans chickpeas drained & rinsed
  • 1 English cucumber or 3–4 Persian, diced
  • 1 bell pepper chopped
  • 1 –2 cups cherry tomatoes halved
  • ½ small red onion or shallot chopped
  • ½ cup roasted red peppers chopped
  • 1 ripe avocado diced
  • ½ cup fresh parsley chopped
  • Fresh mint chopped (optional)

Method
 

  1. Make the dressing: Whisk mustard, lemon juice, garlic, salt, pepper, Aleppo pepper, and sumac. Drizzle in olive oil while whisking until combined.
  2. Chop veggies: Dice cucumber, bell pepper, tomatoes, onion, and roasted red peppers.
  3. Combine: Add veggies and chickpeas to the bowl with dressing; toss well.
  4. Add finishing touches: Gently fold in avocado, parsley, and mint.
  5. Serve or chill: Serve immediately or refrigerate for later. Flavor improves as it sits!
Tried this recipe?Let us know how it was!