Description
This vibrant salad is a delightful medley of crisp cucumbers, hearty chickpeas, and bright, zesty flavors, perfect for a light lunch or a stunning side dish. It’s incredibly easy to throw together, making it an ideal weeknight option or a crowd-pleasing potluck contribution.
A burst of sunshine on a plate, this salad combines fresh produce with protein-rich chickpeas for a satisfying and utterly delicious meal.
Ingredients
For the Dijon Dressing
1 teaspoon Dijon mustard
1 lemon, juiced
1 garlic clove, minced
1 teaspoon Aleppo pepper (or red pepper flakes)
1 teaspoon sumac (or lemon zest)
Kosher salt
Black pepper
1/4 cup Extra virgin olive oil
For the Salad
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 (or a 16-ounce jar roasted peppers in oil)
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
Prepare the dressing. In a large bowl, combine the Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, salt, and pepper. Whisk everything together, then slowly drizzle in the olive oil while whisking until the dressing is glossy and well combined.
Combine the salad. Add the drained and rinsed chickpeas, chopped cucumber, halved grape tomatoes, chopped roasted red peppers, finely chopped red onion, and chopped parsley and mint to the bowl with the dressing. Toss gently to coat everything.
Add the avocado. Gently add the chopped avocado to the salad and toss one more time very carefully.
Serve. Taste and adjust the seasoning if needed, then serve right away.
Notes
Uniform Chopping: Try to chop your vegetables into relatively uniform sizes. This not only makes the salad look more appealing but also ensures a more consistent bite with every forkful.
Taste and Adjust: Always taste your salad before serving and adjust the seasoning if needed. You might want a little more lemon juice for tanginess, or more salt and pepper to bring out the flavors.
Don’t Over Dress: Start with the amount of dressing called for, toss, and then add more only if necessary. You want the vegetables to be coated, not swimming in dressing.
Fresh is Best: While canned chickpeas are convenient, using fresh herbs like parsley and mint makes a significant difference in the final taste of this salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean