Vegan Middle Eastern Chickpea Salad
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
February 16, 2015
Serves 10
What you need:
¼ cup fresh lemon juice
Zest of 1 lemon
2 tablespoons olive oil
1 garlic clove, minced
2 red bell peppers, cut into wide strips
3 (15-ounce) cans chickpeas, drained and rinsed
24 cherry tomatoes, halved
½ cup pitted black olives
½ cup pitted green olives
1 cucumber, peeled, deseeded, and diced
1 green bell pepper, chopped
2 tablespoons chopped fresh parsley
¼ cup finely diced red onion
What you do:
- Preheat broiler. In a bowl, combine lemon juice, lemon zest, olive oil, and garlic. Set aside.
- Place red bell peppers on a baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and chop peppers.
- In a large bowl, combine chickpeas, tomatoes, olives, cucumber, green bell pepper, parsley, onion, and roasted red bell peppers and toss with lemon juice dressing.
