Mediterranean Chickpea Salad, so good you’ll make it all summer long

By Rainbow Plant Life · 25 min

Ingredients

Instructions

1. Put the drained chickpeas in a large bowl. In a small bowl, mix the garlic with the Aleppo pepper.
2. Lightly crush the coriander seeds in a spice grinder, mortar, or with the bottom of a mug.
3. Heat the olive oil in a small pan over medium heat for 2 minutes. Add the crushed coriander and cumin seeds and cook for about 2 minutes, stirring often, until a few shades darker and very fragrant. Pour the hot oil over the garlic mixture and let it sizzle, then stir and rest for 1 minute.
4. Pour the infused oil over the chickpeas. Add the preserved lemon (or 1 tablespoon lemon zest), 2 tablespoons (30 mL) lemon juice and sumac if using. Season generously with salt and pepper (about 1 ½ teaspoons kosher salt). Set aside to marinate.
5. Soak the sliced red onion in ice water for 10 minutes, then drain and pat dry.
6. For the dressing, mix the tahini, 3 tablespoons (45 mL) ice water, 2 tablespoons (30 mL) lemon juice, maple syrup and ½ teaspoon kosher salt with a fork until thick and very creamy. Taste and adjust with lemon juice, salt or maple syrup.
7. Add the cucumbers, drained onion, sesame seeds and half the chopped mint and parsley to the chickpeas. Toss well and adjust lemon juice or salt to taste.
8. Spread the tahini dressing over a shallow bowl or plate. Top with the chickpea salad and remaining mint and parsley. Finish with a little sumac, Aleppo pepper and flaky sea salt to taste.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicOnionLemonRed onionCucumberChickpeaTahini