Servings: 4
Equipment
Ingredients
- 2 cups cooked chickpeas use canned or cook dried chickpeas at home
- 2 small cucumbers diced
- 1 tomato diced
- 1 small red onion finely chopped
- ½ cup bell peppers diced
- ¼ cup cilantro chopped
- ¼ cup mint leaves chopped
Dressing:
- ½ lemon juiced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, diced cucumber, diced tomato, chopped red onion, diced bell peppers, cilantro, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper to make the dressing.
- Pour the dressing over the chickpea mixture and toss until everything is well coated. Taste and adjust the seasoning if needed.
- Refrigerate for at least 15-20 minutes to allow the flavors to meld together before serving.
Notes
- Ensure all salad veggies are chopped into uniform pieces to help the distribution of flavors and textures throughout the dish.
- Adjust the ratio of lemon juice to olive oil in the dressing according to personal preference, balancing acidity with the richness of olive oil for a well-rounded flavor.
- Allow the salad to sit for at least 15-20 minutes after tossing it with the dressing to allow the flavors to meld together, enhancing the overall taste of the dish.
Nutrition
Calories: 140kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1336IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 1mg
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