Mediterranean Chickpea Salad

Method3 steps · about 10 min

1. 1

   Step 1: In a large bowl, whisk the Dijon mustard (1 teaspoon), lemon (1) juice, minced garlic (1), Aleppo pepper (1 teaspoon), sumac (1 teaspoon) and about ½ teaspoon each salt and black pepper (About ½ teaspoon). Slowly drizzle in the ¼ cup olive oil while whisking until the dressing is emulsified.

   Uses 1 teaspoon Dijon mustard · 1 lemon, juiced · 1 garlic clove, minced · 1 teaspoon Aleppo pepper · 1 teaspoon sumac · About ½ teaspoon kosher salt for dressing · About ½ teaspoon black pepper for dressing · ¼ cup extra virgin olive oil

2. 2

   Step 2: Drain, rinse and dry the canned chickpeas. Add them to the dressing from step 1 with the chopped cucumber, halved tomatoes, ready roasted peppers, finely chopped red onion (1 small), parsley (1 cup) and mint (½ cup), then toss gently. Remove the avocado (1) pit and skin, roughly chop the flesh and gently fold it into the salad.

   Uses Emulsified lemon-Dijon dressing · 2 (15-ounce) cans chickpeas, drained, rinsed and dried · Clean water, enough to rinse drained canned chickpeas · 1 large English cucumber, chopped · 2 cups grape tomatoes, halved · 2 already roasted red peppers, seeded and chopped · 1 small red onion, finely chopped · 1 cup chopped parsley leaves

3. 3

   Step 3: Taste the complete salad from step 2 and add the optional extra salt or pepper if needed. Serve immediately.

   Uses Complete dressed chickpea, vegetable and avocado salad · Additional kosher salt, to taste if needed · Additional black pepper, to taste if needed