Mediterranean Chickpea Bowl (Print Version)
# Ingredients:
→ Dressing Ingredients
01 -
1 lemon, squeezed for juice
02 -
1 garlic clove, finely chopped
03 -
1 teaspoon ground sumac
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon Aleppo chili
06 -
A pinch of kosher salt
07 -
A dash of black pepper
08 -
1/4 cup cold-pressed olive oil
→ Salad Ingredients
09 -
2 cans (15 oz each) cooked chickpeas, rinsed and drained
10 -
2 cups cherry tomatoes, sliced in half
11 -
1 big cucumber, diced
12 -
1 whole avocado, peeled, pitted, and chopped
13 -
1 red onion (small) or 2 shallots, finely diced
14 -
1/2 cup chopped mint leaves
15 -
1 cup parsley leaves, roughly chopped
16 -
2 roasted bell peppers, chopped after removing seeds
# Instructions:
01 -
Whisk together Dijon, lemon juice, garlic, sumac, Aleppo pepper, and a pinch of salt and pepper in a big bowl. Slowly add olive oil while stirring until smooth and shiny.
02 -
In the same bowl, toss the chickpeas, cucumbers, tomatoes, roasted peppers, parsley, mint, and onion with the dressing. Stir gently to combine.
03 -
Carefully mix in the avocado chunks just before you’re ready to dig in so they stay firm.
04 -
Sample your mix. Add more seasoning if it needs it, and enjoy it while it’s fresh.
# Notes:
01 -
When saving leftovers, only add avocado to the portion you’re going to eat at that moment.
02 -
Don’t have Aleppo pepper? Try red chili flakes. No sumac? Use lemon zest as a replacement.