Make a Chickpea Salad with this simple, easy and quick recipe! It’s great to eat with baked kibbeh!
Chickpea salad
Make this Chickpea Salad using the ingredients below and follow the step-by-step instructions.
Ingredients
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2 cans (or about 500g) of cooked chickpeas
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1 medium cucumber, chopped into cubes
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1 medium tomato, chopped into cubes
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1/2 red onion, finely chopped
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1/2 cup red pepper, diced (optional)
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1/2 cup yellow pepper, diced (optional)
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1/2 cup chopped celery (optional)
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1/4 cup black or green olives, sliced (optional)
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1/4 cup crumbled feta cheese (optional)
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3 tablespoons extra virgin olive oil
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2 tablespoons of lemon juice
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2 cloves of garlic, chopped or squeezed
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1 teaspoon cumin powder
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Salt and black pepper to taste
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Fresh mint leaves for garnish (optional)
Preparation mode
- Drain and rinse the chickpeas under running water to remove excess salt and liquid from the cans.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion and peppers (if using).
- If desired, add celery, olives, and feta cheese to the chickpea mixture.
- In a small bowl, prepare the sauce. Mix the olive oil, lemon juice, minced garlic, ground cumin, salt and black pepper to taste. Stir well to combine the sauce ingredients.
- Pour the dressing over the chickpea salad and toss carefully to ensure all ingredients are well coated.
- Leave the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
- When serving, garnish with fresh mint leaves (if desired).
Source: https://cidadeolimpica.com.br/salada-de-grao-de-bico-2/
