If you’re short on time and want something that is both fresh and satiating, this mediterranean chickpea salad will check off all your boxes. It’s also a wonderful side dish that will nicely complement a variety of meals.
We usually eat with green onion but red onion also works nicely with this salad and the purple gives it a nice aesthetic.
You’ll notice I often suggest using anaheim peppers and that’s because the green peppers in Turkey taste different than they do here in the U.S. The green peppers in Turkey look similar to a green bell pepper, but are typically spicier and less bitter. So, we’ve found anaheim peppers or hungarian wax peppers tend to work better than green bell peppers in mediterranean food.
If you’re using roma tomatoes, I’d go with two for the salad but if you’ve got a big beefsteak tomato you’ll only need one.
Here’s what you need:
- 2 cups of chickpeas
- 1-2 tomatoes, depending on size
- 2 pickling cucumbers or ⅓ English cucumber
- 2 green onions or ¼ of a red onion
- 1 anaheim pepper
- 3 tablespoons chopped parsley
- 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons red wine vinegar (optional)
The recipe is simple from here, simply chop all of your vegetables and place into a bowl. Mix with the oil, salt, and lemon juice from one lemon in a bowl and serve immediately. I sometimes like to add red wine vinegar, but the salad will taste good with just lemon if you don’t have it.
I hope you enjoy!
Mediterranean Chickpea Salad
Ingredients
- 2 cups of chickpeas
- 1-2 tomatoes, depending on size
- 2 pickling cucumbers or ⅓ English cucumber
- 2 green onions or ¼ of a red onion
- 1 anaheim pepper
- 3 tablespoons chopped parsley
- 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons red wine vinegar (optional)
Instructions
Chop all of your vegetables and place into a bowl.
Mix with the oil, salt, lemon juice from one lemon and vinegar in a bowl and serve immediately.
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