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Middle Eastern Chickpea Salad

A vibrant and flavorful salad featuring spiced chickpeas, fresh herbs, and vegetables, perfect for any meal or picnic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the spiced chickpeas
  • 1 can chickpeas, drained and rinsed You can use canned chickpeas for convenience.
  • 1 tbsp olive oil For warming the chickpeas.
  • 1 tsp cumin Adds depth of flavor.
  • 1 tsp smoked paprika Enhances the smoky flavor.
  • 1 dash sumac Optional, provides a tangy flavor.
  • 1 to taste salt Season generously for flavor.
  • 1 to taste lemon juice For a bright, tangy flavor.
For the salad
  • 1 cup cherry tomatoes, halved Adds freshness and sweetness.
  • 1 cup cucumber, diced Crunchy texture.
  • 1/2 cup red onion, finely chopped For a sharp bite.
  • 1/4 cup fresh parsley, chopped Use fresh for best flavor.
  • 1/4 cup feta cheese, crumbled Optional for a creamy element.

Method
 

Prepare the spiced chickpeas
  1. Heat olive oil in a pan over medium heat.
  2. Add drained chickpeas, cumin, smoked paprika, sumac, salt, and lemon juice.
  3. Warm the chickpeas for about 5 minutes, stirring occasionally.
Assemble the salad
  1. In a large bowl, combine the chickpeas with chopped tomatoes, cucumber, red onion, and parsley.
  2. Toss well to combine the flavors.
  3. Top with crumbled feta if using, and additional lemon juice if desired.
Serve
  1. Serve immediately or refrigerate for an hour for the flavors to meld.

Notes

This salad can be served cold or warm. It lasts about 3 days in the fridge and often tastes better the next day. Great as filling for wraps or as a side with grilled meats.