Name: Chickpea Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1 tsp Dijon mustard; 1 lemon lemon, juiced; 1 clove garlic, minced; 1 tsp Aleppo pepper; 1 tsp sumac; to taste kosher salt, to taste; to taste black pepper, to taste; 1/4 cup olive oil; 2 (15 oz) cans chickpeas, drained and rinsed; 1 large English cucumber, chopped; 2 cups grape tomatoes, halved; 2 peppers roasted red peppers, seeded and chopped; 1 small red onion, finely chopped; 1 cup parsley, chopped; 1/2 cup mint, chopped; 1 avocado avocado, pitted and roughly chopped

Estimate, per serving

Cal: 285
Protein: 8.5g
Carbs: 30.8g
Fat: 16.1g
Sodium: 202mg
Fiber: 10g

Ingredients

Dijon mustard: 3 tsp
lemonjuiced: 3 lemon
garlicminced: 3 clove
Aleppo pepper: 3 tsp
sumac: 3 tsp
kosher salt: to taste
black pepper: to taste
olive oil: 3/4 cup
chickpeasdrained and rinsed: 6 (15 oz) cans
English cucumberchopped: 3 large
grape tomatoeshalved: 6 cups
roasted red peppersseeded and chopped: 6 peppers
red onionfinely chopped: 3 small
parsleychopped: 3 cup
mintchopped: 1 1/2 cup
avocadopitted and roughly chopped: 3 avocado3/4 cup

Method

01Whisk Dijon, lemon juice, garlic, Aleppo pepper, sumac, salt, and pepper in a large bowl.
02While whisking, drizzle in olive oil until emulsified.
03Add chickpeas, cucumber, tomatoes, roasted peppers, onion, parsley, and mint to the dressing. Toss gently.
04Add avocado and toss very gently. Taste and adjust seasoning. Serve immediately.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free