Ingredients
Salad
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1/2 cup chickpeas, rinsed and drained
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2 Persian cucumbers, diced
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1 cup cherry tomatoes, halved
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1 red bell pepper, seeded and diced
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3 scallions, thinly sliced
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1/4 cup chopped cilantro
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1/4 cup chopped parsley
Dressing
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Zest and juice of 1 lemon
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2 tablespoons red wine vinegar
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1 tablespoon Dijon mustard
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1 garlic clove, minced
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1 teaspoon honey or sugar
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1 teaspoon cumin
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1 teaspoon kosher salt, divided
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1/4 cup olive oil
Instructions
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Prepare the salad
In a large bowl, combine the chickpeas, cucumbers, cherry tomatoes, red bell pepper, scallions, cilantro, and parsley. Add 1/2 teaspoon salt and mix well. -
Make the dressing
In a small bowl, whisk together the lemon zest and juice, red wine vinegar, Dijon mustard, garlic, honey, cumin, and the remaining 1/2 teaspoon salt. -
Add the olive oil
Slowly whisk in the olive oil until the dressing is well combined. -
Dress the salad
Drizzle the vinaigrette over the vegetables and toss until evenly coated. -
Serve
Serve immediately, or chill briefly to allow the flavors to meld.
Notes
- Add crumbled feta cheese or olives for a more classic Mediterranean flavor.
- Include quinoa or farro to make it a more filling meal.
- Let the salad rest for 10–15 minutes before serving to enhance flavor.
- Pair with grilled chicken, fish, or pita bread for a complete meal.
