• Nutritionist

Mediterranean chickpea salad

- 2 cups cooked chickpeas.

- about 1 can drained and rinsed, or freshly cooked - 3 small cucumbers, chopped, about 1-1/2 cups - 1 jalapeño, finely chopped (optional) - 2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones - 1 medium sized red onion, sliced - 1/2 cup pomegrate arils or an orange or your choice of fruit, chopped - 1/2 cup sun-dried tomatoes, drained, olive oil - 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up) - 1/2 cup freshly chopped mint, dill or basil leaves ( I like to use all three together) - 1 cup freshly chopped parsley leaves

For Dressing 2-3 tablespoons the best cold pressed extra virgin olive oil 3-4 tbsps lemon juice 1/2 teaspoon Sumac 1/2 teaspoon red chili flakes 1 teaspoon Aleppo pepper (optional) 1/2 teaspoon zaatar 1 garlic clove, minced Sea Salt and black pepper

DIRECTIONS In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs. In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!






Credit to: nourish_deliciously



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