Mediterranean chickpea salad

This is the salad I make when I need something fresh, filling, and fast. Ten minutes, one bowl, done. It’s got crunch, tang, and enough flavour to actually feel satisfying – not like you’re forcing down “healthy food” because you should. I eat it for lunch, pack it for days when I can’t be bothered to think, or throw it together as a side when people are coming over. The lemon-Dijon dressing does all the heavy lifting.

Ingredients

For the dressing:

• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp smoked paprika + a pinch of cayenne (or peri-peri flakes if you have them)
• Lemon zest
• Juice of 1 lemon
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup olive oil

For the salad:

• 2 x 400g cans chickpeas, drained and rinsed
• 1 large cucumber, chopped
• 2 cups cherry tomatoes, halved
• 2 roasted red peppers, chopped
• 1 small red onion, finely chopped
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• 1 avocado, roughly chopped

How to make it

1. Make the dressing: In a big bowl, whisk together the garlic, mustard, paprika, cayenne, lemon zest, lemon juice, salt, and pepper. Drizzle in the olive oil while you whisk until it comes together.
2. Add everything else: Toss in the chickpeas, cucumber, tomatoes, peppers, onion, parsley, and mint. Mix it all up so the dressing coats everything.
3. Finish it: Fold in the avocado gently so it doesn’t turn to mush. Taste it. Add more salt or lemon if it needs it.

If you’re making it ahead: Leave the avocado out and add it just before you eat. It’ll keep in the fridge for four days without the avocado.

Add whatever: Shredded chicken, walnuts, feta – make it yours.

Recipe from The Mediterranean Dish.