Make a Chickpea Salad with this simple, easy and quick recipe! It’s great to eat with baked kibbeh!
Chickpea salad
Servings
4
servingsPrep time
30
minutesCooking timeminutes
Make this Chickpea Salad using the ingredients below and follow the step-by-step instructions.
Ingredients
2 cans (or about 500g) of cooked chickpeas
1 medium cucumber, chopped into cubes
1 medium tomato, chopped into cubes
1/2 red onion, finely chopped
1/2 cup red pepper, diced (optional)
1/2 cup yellow pepper, diced (optional)
1/2 cup chopped celery (optional)
1/4 cup black or green olives, sliced (optional)
1/4 cup crumbled feta cheese (optional)
3 tablespoons extra virgin olive oil
2 tablespoons of lemon juice
2 cloves of garlic, chopped or squeezed
1 teaspoon cumin powder
Salt and black pepper to taste
Fresh mint leaves for garnish (optional)
Directions
- Drain and rinse the chickpeas under running water to remove excess salt and liquid from the cans.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion and peppers (if using).
- If desired, add celery, olives, and feta cheese to the chickpea mixture.
- In a small bowl, prepare the sauce.
Mix the olive oil, lemon juice, minced garlic, ground cumin, salt and black pepper to taste.
Stir well to combine the sauce ingredients. - Pour the dressing over the chickpea salad and toss carefully to ensure all ingredients are well coated.
- Leave the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
- When serving, garnish with fresh mint leaves (if desired).
