Ingredients
Base Salad
-
1 can (15 oz) chickpeas, drained & rinsed
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
1 small red onion, finely chopped
-
1 red bell pepper, thinly sliced
-
½ cup fresh parsley or cilantro, finely chopped
Spicy Dressing
-
2 tbsp olive oil
-
1 tbsp lemon juice (or lime juice)
-
1 tsp red chili flakes (adjust to taste)
-
½ tsp paprika or smoked paprika
-
½ tsp cumin
-
1 clove garlic, minced
-
½–1 tsp honey or maple syrup (optional for balance)
-
Salt & pepper to taste
Instructions
1. Prep the Vegetables
Chop the cucumbers, tomatoes, onions, peppers, and herbs. Add them to a large mixing bowl with the chickpeas.
2. Make the Spicy Dressing
In a small bowl, whisk together:
-
olive oil
-
lemon juice
-
chili flakes
-
paprika
-
cumin
-
garlic
-
sweetener (optional)
-
salt & pepper
Taste and adjust heat/salt.
3. Combine
Pour the dressing over the chickpea mixture.
Toss well until everything is evenly coated and glossy.
4. Chill (Optional but Recommended)
Let it sit for 15–30 minutes so flavors blend beautifully.
5. Serve
Enjoy as a:
-
light lunch
-
side dish
-
meal prep bowl
-
topping for wraps or bowls
Tips & Variations
-
Add avocado for creaminess.
-
Add feta cheese for richness.
-
Add corn or olives for more flavor.
-
Make it extra spicy with sriracha or harissa.
-
Use roasted chickpeas for crunch.