This chickpea salad recipe features fresh herbs, luscious grape tomatoes, silky roasted red peppers, crisp cucumber, and creamy avocado.
This Mediterranean chickpea salad is both delicious and filling, thanks to its high plant-based protein and fiber content. What is the best part? It's ready in ten minutes!
Chickpeas are a common element in my Mediterranean recipes. I use these protein-packed beans in soups like this vegetarian take on Tunisian Lablabi,
purée them for hummus, and utilize the flour in gluten-free breads like Farinata. I also frequently add bulk to my greens by preparing chickpea salad, which has unlimited varieties.
I have a number of Mediterranean chickpea salad recipes on the site, like this loaded Chickpea Salad with Eggplant and Za'atar,
this Middle Eastern Balela Salad with Sun-Dried tomatoes, and even a Chickpea Egg Salad, to mention a few.
But this vegan chickpea salad recipe is one of my all-time favorites. It has roasted red peppers, crunchy cucumbers, grape tomatoes, and creamy avocado.
I combine it all with fresh herbs and a peppery Dijon dressing seasoned with spicy Aleppo pepper and acidic sumac.
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