Eosinophilic Esophagitis Friendly Smoky Paprika Mediterranean Chickpea Salad

Total time25 min

Prep time15 min

Cook time0 min

4.5

(3)

Eosinophilic Esophagitis Friendly Smoky Paprika Mediterranean Chickpea Salad

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Ingredients

4 servings

For the salad

2 cans (15 oz each) chickpeas, drained and rinsed
1 english cucumber, diced
1 cup roasted red peppers, drained and roughly chopped
½ cup kalamata olives, pitted and halved
¼ red onion, finely diced
⅓ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp ground turmeric
1 clove garlic, finely minced
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

For serving

2 oz crumbled feta cheese (optional)
Can be omitted
feta cheese

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, turmeric, garlic, salt, black pepper, and crushed red pepper flakes, if using, until fully combined.
2
In a large mixing bowl, combine the chickpeas, cucumber, roasted red peppers, Kalamata olives, red onion, parsley, and mint.

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