Ingredients
For the salad:
- 2 × 400 g cans chickpeas, drained and rinsed
- 1 red bell pepper (or sweet pointed pepper), diced
- 300 g cherry or mini Roma tomatoes, halved
- 60 g sun-dried tomatoes (in oil), drained and roughly chopped
- 1 small red onion, finely diced
- 80 g Kalamata olives (pitted), halved
- 50 g green olives (pitted), halved
- 1 small bunch flat-leaf parsley, roughly chopped (25–35 g)
- 1 generous handful fresh mint roughly chopped (15–20 g)
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon sumac
- 1/2 teaspoon sweet paprika
- pinch of red pepper flakes or pul biber (optional)
- sea salt and freshly ground black pepper to taste
Instructions
- Combine the salad: Add the chickpeas, bell pepper, tomatoes, sun-dried tomatoes, red onion, olives, parsley, and mint (or basil) to a large serving bowl. Toss gently to combine.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, sumac, paprika, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
- Dress the salad: Pour the dressing over the salad and toss gently until everything is evenly coated. For the best flavour, let the salad rest for about 30 minutes before serving, or refrigerate until needed.
- Serve: Toss once more before serving and taste to adjust the seasoning, if needed. Enjoy!
Nutrition
Notes
- Turn this chickpea salad into a complete meal by serving it in warm pita pockets with a drizzle of tahini, or as part of a vegetarian mezze platter alongside baba ganoush, hummus and warm flatbread.