Mediterranean Diet Friendly Smoky Paprika Mediterranean Chickpea Salad

Total time25 min

Prep time15 min

Cook time0 min

Mediterranean Diet Friendly Smoky Paprika Mediterranean Chickpea Salad

This chickpea salad is a bright, no-cook mix of hearty legumes and crisp vegetables, tossed in a smoky, citrus-forward dressing that does a lot of the flavor work. Chickpeas, diced cucumber, roasted red peppers, and briny Kalamata olives build texture and substance, while fresh parsley and torn mint keep every bite tasting green and fragrant. The dressing itself is where this dish shines — extra virgin olive oil and fresh lemon juice combine with smoked paprika, cumin, and turmeric for a warm, earthy depth that clings to every chickpea. A short rest at room temperature lets the legumes soak up all that dressing before serving, so the flavors are fully developed rather than just surface-deep. Loaded with vegetables, legumes, herbs, and good olive oil, it's a natural fit for a Mediterranean-style plate, whether served on its own or alongside grilled fish or whole grains. It's easy to make ahead, holds up well in the fridge, and tastes even better the next day.

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Ingredients

4 servings

For the salad

2 cans (15 oz each) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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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)

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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