Vegan Smoky Paprika Mediterranean Chickpea Salad

Total time25 min

Prep time15 min

Cook time0 min

Vegan Smoky Paprika Mediterranean Chickpea Salad

Hearty chickpeas, crisp English cucumber, sweet roasted red peppers, and briny Kalamata olives come together in this bright, herb-flecked salad, tossed with fresh parsley and torn mint for a fresh, garden-forward finish. The dressing is where the magic happens: extra virgin olive oil and fresh lemon juice whisked with smoked paprika, cumin, and turmeric for warm, earthy depth, plus a hit of garlic and crushed red pepper for a little kick. Letting the salad rest for ten minutes lets those chickpeas really soak up all that smoky, citrusy flavor, so every bite is well-seasoned and satisfying. It's a no-cook, make-ahead dish that's just as good piled onto toast or grain bowls as it is eaten straight from the bowl with a fork. This one is a genuinely great fit for a plant-based table, easy to prep in advance, and packed with enough texture and bold Mediterranean flavor that no one will miss meat or dairy on the plate.

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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 Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 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)
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This ingredient likely doesn’t work for the diet.

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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