Middle Eastern Chickpea Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals because it comes together in under an hour and tastes like you spent way more effort than you actually did. The beauty of a Middle Eastern chickpea salad is how adaptable it is, and chickpeas are absolutely packed with protein and fiber, making this incredibly satisfying and nourishing. Fresh herbs like parsley and mint give it that bright, authentic flavor, while pomegranate seeds and feta add pops of tartness and creaminess. It's perfect for meal prep, tastes even better the next day as flavors meld together, and honestly costs very little to make with simple pantry staples.
Ella x
Ingredients
- 400 gchickpeas
- 200 gparsley
- 120 mllemon juice
- 150 mlolive oil
- 3garlic
- 50 gchopped fresh mint
- 150 gpomegranate seeds
- 1 gsalt
- ½ gblack pepper
- 100 gred onion
- 100 gcrunchy sumac breadsticks
- 1 gsumac
- 100 gfeta cheese
Detail level
Instructions
- 1
Rinse the chickpeas and drain them well. In a large bowl, combine the chickpeas, parsley, lemon juice, olive oil, garlic, salt, black pepper, and red onion. Mix everything together using a large spoon or your hands until the salad is well combined.
Tip: Make sure to get in all the nooks and crannies to get a good dressing.
- 2
Stir in the chopped fresh mint and pomegranate seeds.
Tip: The pomegranate seeds add a nice burst of flavor and texture.
- 3
Taste the salad and adjust the seasoning if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Tip: The longer it sits, the better it gets.
- 4
Just before serving, sprinkle the crunchy sumac breadsticks and crumbled feta cheese over the top of the salad.
Tip: The crunchy breadsticks add a nice textural contrast.
- 5
Serve the salad chilled, garnished with a sprinkle of sumac and a few extra pomegranate seeds if desired.
Tip: This salad is perfect for a light lunch or as a side dish for your next Middle Eastern-themed dinner party.
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