Ingredients
Salad Ingredients
- 1 can chickpeas (drained and rinsed)
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup Manzanilla green olives (pitted)
- 1/2 red pepper (diced)
- 1 medium roma tomato (diced)
- 1/2 medium red onion (thinly sliced and soaked in water)
- 1 jalapeño (seeded and finely chopped)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
Dressing Ingredients
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sumac
- 1 teaspoon za’atar
- 1 garlic clove (minced)
Instructions
- Combine Salad Ingredients: In a large bowl, combine the drained chickpeas, Kalamata olives, Manzanilla green olives, diced red pepper, diced roma tomato, thinly sliced red onion (soaked in water to mellow sharpness), finely chopped jalapeño, chopped parsley, and chopped mint. Mix gently to distribute the ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, freshly squeezed juice of half a lemon, salt, black pepper, sumac, za’atar, and minced garlic until the dressing is well emulsified and aromatic.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients. Toss thoroughly to ensure each component is coated evenly with the flavorful dressing.
- Marinate: Cover the salad and let it marinate for at least 30 minutes at room temperature. This resting time allows the flavors to meld and intensify, resulting in a more balanced and delicious salad.
Notes
- Soaking the red onion in water reduces its pungency and prevents overpowering the salad.
- Adjust the amount of jalapeño based on your preferred spice level.
- This salad can be served on its own, as a topping for grilled chicken or fish, or alongside pita bread.
- For best results, marinate for longer, up to a few hours in the refrigerator.
- Use fresh herbs for maximum flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
