Empty My Fridge
Chickpea Salad (Mediterranean Chickpea Salad
Ingredients
- Chickpea · cooked3 ½ cups
- Bell pepper½
- Jalapeño chili1
- Cherry tomato5 cups
- Sun dried tomato½ cups
- Scallion3–5
- Kalamata olive · pitted⅓ cups
- Green olive · pitted¼ cups
- Parsley · chopped½ cups
- Basil · chopped½ cups
- Extra virgin olive oil¼ cups
- White wine vinegar2 tbsp
- Lemon2 tbsp
- Garlic1
- Sumac1 tsp
- Aleppo pepper½ tsp
- Chili flake · crushed¼–½ tsp
- Salt
- Black pepper
Instructions
- In a large bowl, mix the chickpeas, green bell pepper, jalapeño (if using), tomatoes, green onions, sun-dried tomatoes, both olives, parsley and mint or basil.
- In a separate bowl or jar, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, sumac, Aleppo pepper and crushed red pepper (if using). Season with salt and black pepper to taste.
- Drizzle the dressing over the salad and mix gently to coat.
- Leave to stand for 30 minutes before serving, or cover and refrigerate until ready to serve.
- Just before serving, mix the salad again and adjust the seasoning to taste.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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