Today I am going to share with you the recipe for this delicious and quick Mediterranean Chickpea Salad. This one is an adaptation of a classic salad my mom used to make – a chickpea salad with canned tuna, lots of fresh parsley or coriander, onion, and garlic. I wanted to make a vegan version, so I omitted the tuna and added some more delicious veggies.
This one is super easy to make and I’m sure you have all the ingredients in your pantry and fridge. You’ll need cucumber, red onion, bell pepper, tomato, olive oil, lemon, coriander, dill, and garlic. Super fresh and perfect to take with you to the beach or to have on your work lunch break, as this salad is best when left to rest for 1 to 2 hours. This resting time allows the veggies to marinate in the lemon juice and causes the flavors to intensify.
Call to action – If you try this recipe take a picture and tag @zest.andthecity on Instagram or use the hashtag #zestandthecity, I would love to see your recreations. Join our community on Instagram, Facebook and YouTube! Love, Ana 💛
