Zesty Mediterranean Chickpea Bowl (Print Version)
# Ingredients:
→ For the Dijon Dressing
01 -
1 teaspoon Dijon mustard
02 -
Juice from 1 whole lemon
03 -
1 garlic clove, finely chopped
04 -
1 teaspoon Aleppo pepper
05 -
1 teaspoon sumac
06 -
Kosher salt as needed
07 -
Black pepper as needed
08 -
1/4 cup extra virgin olive oil
→ For the Salad
09 -
2 cans (15-ounce each) chickpeas, washed and drained
10 -
1 large English cucumber, diced
11 -
2 cups grape tomatoes, cut in half
12 -
2 roasted red peppers, cleaned and diced
13 -
1 small red onion or 2 shallots, thinly sliced
14 -
1 cup fresh parsley leaves, roughly cut
15 -
1/2 cup fresh mint leaves, roughly cut
16 -
1 ripe avocado, peeled and chunked
# Instructions:
01 -
Grab a big bowl and mix your Dijon, fresh lemon juice, chopped garlic, Aleppo pepper, sumac, and a bit of salt and pepper. Keep whisking while you pour in olive oil bit by bit until everything looks shiny and mixed well
02 -
Throw in your chickpeas, cucumber chunks, halved tomatoes, diced peppers, sliced onion, parsley, and mint with the dressing. Mix everything together lightly
03 -
Just before you're ready to eat, drop in the avocado pieces and fold them in carefully so they don't turn to mush
04 -
Try a bite, add more salt or pepper if you want, and eat it right away while it's fresh and tasty
# Notes:
01 -
Only add avocado to what you'll eat now if you're saving some for later
02 -
You can swap Aleppo pepper with regular red pepper flakes and use lemon zest instead of sumac