I posted this Chickpea Salad years ago, and it's become a family favorite. The parsley, mint and cucumber make it so refreshing, and since there's so little oil it's very light. Served with a feta or grilled chicken or lamb, it's an entrée, or with just a touch of feta as a side dish or appetizer. I admit, I also like making this because it means I get to drain a can of chickpeas and use the aquafaba for baking.
Tomato Puree in Chickpea Salad Dressing
This salad is very easy so I don't have a ton of notes. One thing the dressing calls for is 2 tablespoons of tomato puree. If you have a bottle of tomato puree that is already opened, great! If not, you can make a quick substitute by mashing some fresh tomato the best you can and stirring in a dab of tomato paste from a tube. That means you have to have a tube of tomato paste in the refrigerator. If you have neither, just use mashed tomato.
- 15 oz can chickpeas
- 3 tablespoons chopped fresh mint
- ¼ cup chopped fresh flat leaf parsley
- 1 cup cherry tomatoes sliced
- ¼ cup sliced Kalamata olives
- 2 tablespoons chopped green onion
- ½ cup peeled and chopped cucumber
- 2 tablespoon tomato puree (or you can use very finely chopped and mashed fresh tomato)
- 1 tablespoon lemon juice
- ½ tablespoon extra-virgin olive oil
- ¼ teaspoon honey
- ⅛ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- Pinch of kosher salt or to taste
- Salad: Drain the chickpeas and put them in a large mixing bowl with the parsley, mint, tomatoes, olives, onions and cucumbers.
- Dressing: In a small bowl, mix together the crushed tomatoes, lemon juice, oil, honey, cumin, red pepper flakes and a pinch of salt if desired. Pour the dressing mixture over the salad inc