Middle Eastern · Lunch
Chopped Vegetable Salad (Dairy-Free)
A dairy-free Middle Eastern chopped salad of cucumber, tomato, bell pepper, red onion and parsley tossed in lemon juice and olive oil, finished with cooked chickpeas for protein and toasted sesame seeds. Served chilled as a bright, crunchy side or light plate.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
288Calories
11.1gProtein
11.1gFat
41.8gCarbs
9.7gSugar
13.3gFiber
200mgSodium
0mgChol
1.5gSat Fat
1050mgPotassium
115mgCalcium
4.2mgIron
0mcgVitamin B12
64mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Dice the cucumber, tomato, and bell pepper into small even cubes. Finely dice the red onion. Chop the parsley and mint, keeping them separate.
2
Toss
Add the cooked chickpeas, parsley, and mint to a bowl with the prepared vegetables and toss gently until everything is evenly distributed.
3
Whisk
In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and black pepper until emulsified.
4
Pour
Drizzle the dressing over the salad and toss until every vegetable glistens evenly.
5
Chill
Rest the salad in the refrigerator for 10 minutes until flavors meld and vegetables release light juice.
6
Plate
Transfer the salad to a plate, scatter toasted sesame seeds on top, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g cooked chickpeas
- 240g240g cucumber
- 200g200g tomato
- 80g80g bell pepper
- 40g40g red onion
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 30ml30ml lemon juice
- 30ml30ml olive oil
- 1/2 tsp1/2 tsp ground sumac
- 2 tsp2 tsp toasted sesame seeds
- salt, to taste
- black pepper, to taste
