Chickpea Salad
An easy, refreshing salad made with canned chickpeas.
Servings 4
Cost 5
Ingredients
Salad
- 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
Dressing
- 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
Instructions
- 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
Notes
This was adapted from a recipe from Whole Foods. I changed the proportions slightly, added some cumin and honey and used fresh cherry tomatoes instead of canned. There's not a lot of oil in this salad which makes it light and refreshing.
