Ingredient List:
- 1 can of chickpeas, drained and rinsed
- 2 whole cucumbers, diced
- 2 whole Roma tomatoes, diced
- 1/2 whole red onion, finely chopped
- 1 whole bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1 whole lemon, juiced
- 3 tablespoons olive oil
- 1/2 teaspoon Za’atar
- Salt, black pepper, olives, and crumled cheese to tase
Instructions:
- Drain and rinse the chickpeas.
- Dice the cucumbers, tomatoes and bell pepper. Finely chop the red onion and parsley. Cut the vegetables into similarly sized pieces for a more even bite.
- Add the chickpeas, cucumbers, tomatoes, bell pepper and red onion to a large bowl.
- Add the chopped parsley and gently stir to combine.
- In a small bowl, whisk together the lemon juice, olive oil, za’atar, salt and black pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Fold in olives or crumbled cheese, if desired.
- Refrigerate for 15 to 20 minutes before serving. Chilling gives the vegetables and chickpeas time to absorb the dressing.
This creates 4 Servings
Joe Randazzo's Tip:
Turn the salad into a more filling meal by serving it with warm pita bread and hummus. You can also prepare the vegetables and dressing separately, then toss everything together shortly before serving.
Local Produce Options:
Cucumbers, tomatoes, bell peppers, red onions, parsley and lemon give this salad its color, crunch and bright flavor.
Visit your nearest Joe Randazzo’s to shop for the produce and pantry ingredients needed to bring it together.
