Servings: 6 people
Calories: 187kcal
Ingredients
- ¼ cup Kalamata Olives halved
- 13 oz Canned Chickpeas
- 1 medium Cucumber peeled and diced
- ¼ cup Pomegranate Seeds
- ½ cup Cherry Tomatoes halved
- 2 oz Feta Cheese crumbled
- ¼ cup Fresh parsley roughly chopped
- 1 Lime Juiced
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Urfa Chili Flakes
- ½ teaspoon Aleppo Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Instructions
Make the Vinaigrette
- Mix the salad dressing ingredients (Urfa chili flakes, Aleppo pepper, olive oil, lime juice, salt and pepper) together in a medium mixing bowl. Set aside.
Prepare the Salad
- Drain the chickpeas and set aside
- In a large mixing bowl add the dry salad ingredients (chickpeas, olives, tomatoes, cucumbers) except for the cheese. Mix well. Add the dressing and toss gently. Add in the pomegranate seeds and feta and mix a bit more.
- Let the salad rest and then serve. Garnish with fresh parsley or cilantro. Finish with freshly ground black pepper. Enjoy!
Notes
Drain the canned chickpeas well before adding them to the salad to remove any excess salt.
If you prefer to use dried or frozen chickpeas - when cooking them, be sure to add enough water to cover them completely. You'll also want to add a pinch of salt to the water to help them cook evenly. Once they're done cooking, drain them well and let them cool before adding them to the salad.
This salad can be served cold or at room temperature. It's best if made ahead and allowed to sit for a few hours so that the flavors have a chance to meld together.
Urfa chili flakes add a delicious smoky heat to this salad. If you can't find Urfa chili flakes, you can substitute with other chili flakes like slightly ground dried Mexican chilis (ancho, guajillo, pasilla).
The dressing also works with fresh lemon juice in place of the limes.
Aleppo pepper is a type of chili pepper that originates from Syria. It has a mild heat level and a distinct, slightly fruity flavor that adds a distinct flavor to the dressing and salad.
This salad makes for a great side dish salad. However, you can add a protein to it to make it more of a main dish. I like to add seafood like a calamari steak grilled, sliced and served on top. Grilled chicken, as well as shrimp, also pairs well.
Nutrition
Calories: 187kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 766mg | Potassium: 247mg | Fiber: 4g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!