Middle Eastern Chickpea Salad

Middle Eastern Chickpea Salad




  • 3 ½ cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
  • ½ green bell pepper, cored and chopped
  • 1 jalapeno, finely chopped (optional)
  • 2 ½ cups grape tomatoes (or cherry tomatoes), slice in halves if you like, or leave whole
  • 3-5 green onions, both white and green parts, chopped
  • ½ cup sun-dried tomatoes (use ones that have been preserved in jars with olive oil)
  • ⅓ cup pitted Kalamata olives
  • ¼ cup pitted green olives
  • ½ cup freshly chopped parsley leaves
  • ½ cup freshly chopped mint or basil leaves
For Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and black pepper, a generous pinch to your taste
  • 1 tsp ground sumac
  • ½ tsp Aleppo pepper
  • ¼ to ½ tsp crushed red pepper (optional)


  • In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.
  • In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.
  • Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
  • When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!

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