Middle Eastern Chickpea Salad
A fresh and vibrant Middle Eastern chickpea salad packed with crisp vegetables, fragrant herbs, and zesty lemon dressing.
Equipment
Ingredients
Ingredients
chickpeas (drained, rinsed)
400 g
cucumber (diced)
1 piece
tomato (diced)
2 piece
red onion (thinly sliced)
1 piece
fresh parsley (chopped)
30 g
olive oil
30 ml
lemon (juiced)
1 piece
garlic (minced)
1 clove
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Dice cucumber and tomatoes, thinly slice red onion, chop parsley and mince garlic.
Mix the salad
Combine chickpeas, prepared vegetables, parsley and garlic in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Serve
Transfer to serving plates and enjoy immediately.
Original recipe
Storage
Best enjoyed fresh. Store in an airtight container in the refrigerator for up to 2 days.
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