Ingredients
For the Salad
- 2 15-ounce cans chickpeas, rinsed and drained
- 3 Persian cucumbers, diced (or 1 large English cucumber)
- 3 cups grape or cherry tomatoes, halved
- 2 small to medium ripe avocados, diced (add more if preferred)
- ½ red onion, peeled and diced
- ½ cup olives, pitted and chopped
- ¼ cup fresh parsley and dill, finely chopped
- 2 green onions, sliced
- 1 tablespoon drained capers, roughly chopped (optional)
For the Dressing
- 1 clove garlic, peeled and minced or grated
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano
- ½ teaspoon sumac
- 2 tablespoons fresh lemon juice
- 2 tablespoons vinegar
Instructions
- Prepare Vegetables and Chickpeas: Rinse and drain the canned chickpeas thoroughly. Dice the cucumbers and avocados, halve the grape or cherry tomatoes, peel and dice the red onion, chop olives, and finely chop fresh parsley and dill. Slice the green onions and, if using, roughly chop the capers.
- Combine Salad Ingredients: In a large bowl, combine the diced avocados, halved tomatoes, cucumbers, diced red onion, olives, fresh herbs, capers (if using), green onions, and chickpeas. If desired, add any protein of your choice at this point to make the salad more filling.
- Prepare Dressing: In a medium bowl, whisk together the minced garlic, olive oil, Dijon mustard, oregano, sumac, fresh lemon juice, and vinegar until well combined. This dressing adds a zesty and aromatic touch to the salad.
- Toss Salad with Dressing: Pour the dressing evenly over the salad ingredients. Gently toss everything together to ensure the flavors are well distributed. Add salt and freshly ground black pepper to taste. Adjust the lemon juice, herbs, and spices according to your preference for a balanced flavor.
- Serve: Serve the salad immediately for the freshest taste or refrigerate it for up to a few hours to allow flavors to meld. This salad pairs wonderfully with grilled meats, seafood, or as a standalone light meal.
Notes
- For extra protein, consider adding grilled chicken, tuna, or feta cheese.
- Sumac adds a lemony tang, but if unavailable, a little extra lemon juice can be used instead.
- If using canned chickpeas, ensure thorough rinsing to reduce sodium content.
- Serve chilled or at room temperature based on preference.
- Avocados can brown quickly; add them last and toss gently to preserve freshness.
- Adjust the amount of garlic and spices to suit your taste.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
