Middle Eastern chickpea and vegetable salad

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Authorbaidoone
RatingDifficultyBeginner

Add extra flavour to this chickpea, rocca, cucumber, tomato and radish salad with the Middle Eastern-spiced dressing.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

 Chickpeas: 2 cans 15 oz/can (whole / washed and drained)
 Cucumber: 1 (chopped)
 Radish: 2 (chopped slices)
 Rocca: 1 cup (chopped coarsely)
 Tomato: 2 (chopped slices)
For salad dressing:
 Olive oil: 3 tablespoons
 Red vinegar: 2 tablespoons
 Lemon juice: 1 tablespoon
 Parsley: 1 tablespoon (chopped)
 Salt: 1/2 teaspoon
 Black pepper: 1/4 teaspoon

1

Mix the cucumbers, radishes, tomatoes, rocca and chickpeas in a deep bowl.

2

Mix the oil, parsley, lemon juice, salt, pepper and vinegar in another bowl.

3

Pour the mixture over the salad, stir and serve.

Category

Ingredients

 Chickpeas: 2 cans 15 oz/can (whole / washed and drained)
 Cucumber: 1 (chopped)
 Radish: 2 (chopped slices)
 Rocca: 1 cup (chopped coarsely)
 Tomato: 2 (chopped slices)
For salad dressing:
 Olive oil: 3 tablespoons
 Red vinegar: 2 tablespoons
 Lemon juice: 1 tablespoon
 Parsley: 1 tablespoon (chopped)
 Salt: 1/2 teaspoon
 Black pepper: 1/4 teaspoon

Directions

1

Mix the cucumbers, radishes, tomatoes, rocca and chickpeas in a deep bowl.

2

Mix the oil, parsley, lemon juice, salt, pepper and vinegar in another bowl.

3

Pour the mixture over the salad, stir and serve.

Middle Eastern chickpea and vegetable salad

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