Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil (or sub tahini for oil-free)
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 4 cups (665 g) cooked and unsalted chickpeas*
  • 1 dry pint fresh tomatoes, diced or cut in half
  • 1 large cucumber, diced (about 2 cups or 275 g)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ cup (65 g) kalamata olives, cut in half
  • ½ bunch fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped

Instruction

  • Add the oil, lemon juice and zest, salt, and black pepper to the base of a large bowl. Whisk until emulsified.
  • Toss the chickpeas, tomatoes, cucumber, bell pepper, onion, olives, parsley and mint into the bowl and mix until everything is evenly coated in the dressing. Season with additional salt and pepper, if necessary.
  • this Salad can be served immediately, but is best if you let it sit for 4 hours, preferably overnight. This gives the flavors a chance to mix together! Refrigerate leftovers in an airtight container for up to 6 days.