This is one of my absolute favorite salads that I can happily eat as a meal on its own. The chickpeas are high in protein and it’s got all those veggies along with wonderful Middle-Eastern flavors of paprika and cumin. The best part about this salad is you can add or subtract anything you have on hand to make it your own. While I normally don’t care much for raw onions, I absolutely love it in this recipe. I highly recommend it.
What do you serve with this chickpeas salad?
As I said, this can be a meal on its own for a light lunch or dinner. But, warm pita bread is a great addition to this salad. Often, we serve this alongside kebabs and tahini sauce.
Ingredients and substitutes
Chickpeas – I always have presoaked and boiled chickpeas in my freezer ready to go. But, one 14 oz can of chickpeas would also work perfectly for this recipe.Tomatoes – I like using cherry tomatoes as they are sweeter. And yet, the large ones would work just as well.Onions – If possible, use red Spanish onions as they are naturally sweet.Paprika – I like using smoked paprika. You can also use hot paprika. Cumin – Adds that smoky Middle-Eastern flavor. You can add more or less per your taste.Lemon juice – A juice of lemon or lime goes great with chickpeas. And yet, apple cider vinegar would work too.
Step by step instructions
In a bowl, combine all ingredients together. Taste and adjust seasoning.
You may also like
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
