Make a Chickpea Salad with this simple, easy and quick recipe! It’s great to eat with baked kibbeh!

Chickpea salad

Chickpea salad

Revenue by Olympic City

Preparation time



Cooking timeminutes

Make this Chickpea Salad using the ingredients below and follow the step-by-step instructions.


  • 2 cans (or about 500g) of cooked chickpeas

  • 1 medium cucumber, chopped into cubes

  • 1 medium tomato, chopped into cubes

  • 1/2 red onion, finely chopped

  • 1/2 cup red pepper, diced (optional)

  • 1/2 cup yellow pepper, diced (optional)

  • 1/2 cup chopped celery (optional)

  • 1/4 cup black or green olives, sliced ​​(optional)

  • 1/4 cup crumbled feta cheese (optional)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons of lemon juice

  • 2 cloves of garlic, chopped or squeezed

  • 1 teaspoon cumin powder

  • Salt and black pepper to taste

  • 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).

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