Lebanese chickpea salad
Lebanese chickpea salad is a vibrant bowl of fresh herbs, tomato, and onion tossed with warm or cold chickpeas, lemon juice, and a splash of extra virgin olive oil.
Servings: 2 people
Calories: 331kcal
Ingredients
- 250 grams Chickpeas canned or dry (pre-cook dry variety)
- 1 tbs Chickpea water aquafaba
- 1½ small Tomato diced small
- ½ small White onion diced small (or red)
- 1 handful Flat leaf parsley roughly chopped small
- 10 leaves Mint roughly chopped small
Dressing
- 1 small Garlic clove crushed
- ½ teaspoon Cumin or to taste
- 1⅓ tbs Olive oil extra virgin
- 1 small Lemon juiced, or to taste
- 1½ teaspoon Salt or to taste
- 1¼ teaspoon Black pepper or to taste
Instructions
- Optional warming step:If you’d like a warm chickpea salad, add the chickpeas, aquafaba, cumin, garlic, salt, and black pepper to a saucepan over medium heat. Warm through for a couple of minutes, then remove from heat. If not, skip this step.250 grams Chickpeas, 1 tbs Chickpea water, 1 small Garlic clove, ½ teaspoon Cumin, 1½ teaspoon Salt, 1¼ teaspoon Black pepper
- In a large mixing bowl, combine the chickpeas, diced tomato and onion, and chopped herbs. Gently toss together.1½ small Tomato, ½ small White onion, 1 handful Flat leaf parsley, 10 leaves Mint
- In a small bowl, whisk all the dressing ingredients. (If you warmed the chickpeas, whisk only the lemon juice and olive oil.) Drizzle the dressing over the salad and gently toss until well coated.Taste and adjust salt and pepper if needed. Finish with an extra sprinkle of cumin before serving.1⅓ tbs Olive oil, 1 small Lemon
Video
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 45g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1761mg | Potassium: 670mg | Fiber: 13g | Sugar: 10g | Vitamin A: 807IU | Vitamin C: 44mg | Calcium: 104mg | Iron: 5mg