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Chickpea Salad

Ingredients

  • - FOR THE SALAD -
  • 1 (15.5 ounce) can chickpeas
  • 1/2 small red onion
  • 1 1/2 cups grape or cherry tomatoes
  • 1 small bunch radishes (5-7 radishes)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 cup curly parsley leaves
  • 1/2 cup cilantro leaves
  • - FOR THE DRESSING -
  • Zest of 1 medium lemon
  • 2 tablespoons extra-virgin olive oil, plus extra to taste
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt, plus extra to taste
  • Freshly ground black pepper, to taste

Cooking Instructions

Step 1: Drain the chickpeas and rinse well.  Strain excess water off, then spread the chickpeas out on a paper towel.  Use another paper towel to pat the chickpeas on top and remove as much water as possible.

Step 2: Peel the onion before slicing into very thin half moons.  Leave the slices to soak in a bowl of cold water to remove their bite as you prepare the rest of the veggies.

Step 3: Chop the tomatoes and radishes.  Core and de-seed the bell peppers before chopping them into a small dice similar in size to the radish and tomato pieces.  Chop the herbs as well.

Step 4: In a small bowl or jar with lid, combine all the dressing ingredients together and whisk or shake until combined.

Step 5: Transfer the dried chickpeas to a large bowl.  Drain the onion slices and remove as much moisture as possible using a paper towel before adding them to the bowl, along with the rest of the chopped herbs and vegetables.  Stir in the dressing until everything is well coated.

Step 6: Serve & Store: Add more salt if the salad is missing a savory note, more lemon juice if lacking brightness, and more extra-virgin olive oil if it needs a little more richness, which will depend on the quality of the chickpeas you started with.  Serve immediately or store in an airtight container in the fridge and enjoy within 3 days.

Enjoy this protein-packed vegan salad from Project Meal Plan!