Description
A refreshing chickpea salad with a zesty marinade.
Ingredients
Scale
- 2 cans Chickpeas (Use 15oz cans)
- ¼ cup Extra virgin olive oil
- 3 tbsp Lemon juice
- 1 tbsp Lemon zest
- 2 Garlic cloves (minced)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh dill (chopped)
- ½ Red onion (finely diced)
- 1 tsp Dried oregano
- ½ tsp Ground cumin
- ½ tsp Paprika (smoked or sweet)
- ¼ tsp Chili flakes or Aleppo pepper (Optional, use more or less to taste)
- Salt and black pepper, to taste
Instructions
- Drain. Rinse and drain 2 cans Chickpeas well, then pat them dry with a clean kitchen towel. This helps the marinade cling better and keeps the final texture from tasting watery.
- Make Marinade. In a medium bowl, whisk together the ¼ cup Extra virgin olive oil, 3 tbsp Lemon juice, 1 tbsp Lemon zest, 2 Garlic cloves (minced), 2 tbsp Fresh parsley (chopped), 1 tbsp Fresh dill (chopped), ½ Red onion (finely diced), 1 tsp Dried oregano, ½ tsp Ground cumin, ½ tsp Paprika (smoked or sweet), ¼ tsp Chili flakes or Aleppo pepper, if using and Salt and black pepper, to taste.
- Mix. Add the chickpeas to the bowl and toss until every chickpea is well coated in the marinade. Let the chickpeas marinate for at least 30 minutes at room temperature. For a deeper flavor, refrigerate them for 2 to 4 hours or even overnight.
- Serve. Serve as a snack or spoon over salads, grain bowls, or mezze platters. Finish with an extra drizzle of olive oil and a little more fresh herbs before serving.
Notes
- This dish is best when marinated for a few hours or overnight.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg