Mediterranean Chickpea Salad

In this herb-packed chickpea salad, avocado add a nice creaminess with no dairy needed. Packed with protein, it’s a hearty and healthy no-cook lunch that’s ready in 10 minutes! Spicy Aleppo pepper and tart sumac give it a distinctly Mediterranean flair, but you can substitute with red pepper flakes and lemon zest if you’d like. This recipe is from The Mediterranean Dish’s Suzy Karadsheh. 

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
  • ½ cup chopped mint leaves
  • 1 avocado, pitted and roughly chopped


    • Make the dressing. In a large bowl, whisk together the Dijon, lemon juice, garlic, Aleppo pepper, sumac, and salt and pepper (about ½ teaspoon each). Whisk, and while whisking, drizzle in enough olive oil to make it nicely glossy and well-balanced. Continue to whisk until emulsified.
    • Mix. To the bowl with the dressing, add the chickpeas, cucumbers, tomatoes, roasted bell peppers, onion, parsley, and mint. Toss gently. Add the avocado and toss very gently once more
    • Enjoy! Taste and adjust the seasoning to your liking and serve immediately.



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