Chickpeas, tomatoes, red onion, and cucumber are enveloped in a garlic zata’ar vinaigrette in this tasty and easy vegan chickpea salad. Whip up a batch of this salad for your next get-together. Or, prep it on Sunday and have a healthy side salad to enjoy at lunch for a couple of days.
Ingredients
For the garlic zata’ar vinaigrette:
- 3 garlic cloves
- 1/4 tsp kosher salt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp zataar
For the salad:
- 1 long cucumber
- 1 tomaro
- 1/4 red onion
- 1 can chickpeas
- garlic zata’ar vinaigrette
Instructions
- Peel the garlic cloves and red onion. Set the red onion aside.
- Chop up the garlic as small as possible. Then, add a pinch of kosher salt to it. And, usingyour knife blade at an angle, drag it across the garlic, crushing it in the process. Repeat this several times until the garlic looks almost creamed. Add crushed garlic to a bowl.
- To that bowl, also add in the fresh lemon juice and zata’ar and mix well.
- Then, whisk in the olive oil.
- Clean and chop the cucumber by slicing lengthwise into half, then cutting each half into halves and chopping these up, then add to a large bowl.
- Also clean and chop the tomato and add to the bowl as well.
- Chop up the peeled onion and add to the bowl.
- Drain and rinse the canned chickpeas and add these to the bowl.
- Pour over the garlic zataar vinaigrette and toss well so all ingredients are well incorporated.
- Enjoy then or refrigerate in an air tight container and enjoy later.
Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 311mg | Fiber: 5g | Sugar: 5g
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