This
snappy and simple Mediterranean Chickpea Salad has everything – punchy flavor,
brilliant hues, heaps of supplements, and enough fiber and protein to keep you
full and filled for quite a long time. It's excessively adaptable, and fit for
everything from a straightforward stuffed lunch to an amazing excursion side
dish and everything in the middle.
Utilizing
one of my preferred storeroom staples (canned chickpeas) and a modest bunch of
new fixings, you can be pushing this straightforward serving of mixed greens
into your eager face in less time than it takes to pre-heat the stove. OK,
perhaps that is a stretch, yet I'm letting you know, this formula is brisk!
It's likewise hunger for commendable delightful, super filling, and adaptable
for everything from a weeknight supper to a noteworthy potluck offering.
Ingredients
- 2 tbsp lemon juice
- 2 15-oz cans chickpeas
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea or kosher salt
- 1 tsp paprika
- 2 large tomatoes, diced to 1/2"
- 1 yellow bell peper, diced to 1/2"
- 4 persian cucumbers, diced to 1/2"
- 1/2 medium red onion, diced to 1/2"
- 1/2 cup minced fresh mint
- 1/2 cup minced fresh parsley
- 1/2 tsp pepper
Instructions
- Drain the chick peas, transfer to a strainer, then rinse under cool running water until the water runs clean from the strainer.
- In a large bowl, combine the chickpeas with the lemon juice, olive oil, paprika, and salt. Stir to combine. Cover the bowl and transfer to the fridge. Marinate at least 15 minutes and up to an hour.
- While the chickpeas marinate, dice the vegetables and chop the fresh herbs.
- Add the tomatoes, cucumbers, bell pepper, onion, mint, and parsley to the marinated chickpeas and toss to combine. Taste for seasoning and add additional salt, pepper, or lemon juice if needed until the flavor pops.
- Serve immediately with fresh pita. If time permits, chill for 30 minutes, then serve. Store leftovers in the fridge in a sealed container for up to 3 days.
source: oursaltykitchen.com
