Mediterranean Chickpea Salad
This vibrant Mediterranean Chickpea Salad features chickpeas marinated in a punchy spiced garlic oil, crisp cucumbers, and fresh mint. Served over a dreamy bed of whipped tahini, it offers a sophisticated balance of zest and creaminess. Naturally vegan and gluten-free, it is perfect for healthy meal prep or summer entertaining.
Instructions
- 1
Place chickpeas (2 can) in a large bowl. In a small separate bowl, combine garlic (4 clove) and aleppo pepper (2 tsp).
- 2
Lightly crush coriander seeds (1 tsp) using a mortar and pestle or a heavy mug.
- 3
Heat extra virgin olive oil (0.25 cup) in a small saucepan over medium heat for 2 minutes. Add crushed coriander and cumin seeds (1 tsp). Toast for 2 minutes until aromatic and nutty, then immediately pour the hot oil over the garlic mixture.
- 4
Pour the infused garlic oil over the chickpeas. Add lemon (1 tbsp), lemon juice (2 tbsp), and sumac (1 tbsp). Season with kosher salt (1.5 tsp) and toss to coat.
- 5
Place cup red onion (1 heaping) in ice water for 10 minutes to mellow, then drain and pat dry.
- 6
Prepare the dressing by whisking tahini (0.5 cup), ice water (4 tbsp), lemon juice (2 tbsp), maple syrup (0.5 tsp), and kosher salt (0.5 tsp) until thick and creamy.
- 7
Add persian cucumber (4), the drained onions, roasted white sesame seed (0.25 cup), and half of the fresh parsley (0.5 cup) and fresh mint (0.5 cup) to the chickpeas. Toss thoroughly and adjust salt or lemon to taste.
- 8
Schmear the tahini dressing onto a platter. Top with the chickpea salad, remaining herbs, extra sumac, and sea salt (1 pinch).
Nutrition Facts
Per portion