Empty My Fridge
Mediterranean Chickpea Salad
Ingredients
- Chickpea · cooked drained rinsed3 ½ cups
- Bell pepper · chopped½
- Jalapeño chili · finely chopped1
- Cherry tomato · halved2 ½ cups
- Sun dried tomato½ cups
- Scallion · chopped3–5
- 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
- Garlic · minced1
- Sumac1 tsp
- Aleppo pepper½ tsp
- Chili flake · crushed¼–½ tsp
- Salt
- Black pepper
Instructions
- In a large bowl, mix the chickpeas, bell pepper, jalapeño (if using), tomatoes, sun-dried tomatoes, green onions, both kinds of olives and the parsley and mint or basil.
- In a separate bowl or jar, combine the olive oil, white wine vinegar, lemon juice, garlic, sumac, Aleppo pepper and crushed red pepper (if using). Season with salt and pepper to taste and whisk.
- Drizzle the dressing over the salad and mix gently to coat.
- Leave the salad for 30 minutes before serving, or cover and refrigerate until ready to serve.
- Before serving, give the salad a quick mix and adjust the seasoning if needed.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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