This delicious, veggie-packed Baharat Chickpea Salad is about to become your new summer staple. Make it for your next barbecue, summer party, or a refreshing lunch option to bring to the office or enjoy at home.
Baharat Chickpea Salad
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Ingredients
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 lemon (about ¼ cup juice and 2 tsp zest)
- 1 tsp honey (or pure maple syrup for a vegan version)
-
1 tsp Baharat Spice Blend
- Kosher salt and freshly ground black pepper
-
2 (15-ounce) cans chickpeas, drained
- 1 large (or 2 small) red, orange or yellow bell pepper, diced
- 1 pint grape tomatoes, halved or quartered
- 1 medium cucumber, diced
- 2 firm peaches, pits removed and diced
- ½ cup packed fresh mint leaves, chopped
- ½ cup packed fresh cilantro or parsley leaves, chopped
Directions
- In a small bowl, whisk together the olive oil, lemon juice and zest, honey, Baharat spice blend, and 1 teaspoon salt until well combined. Set aside.
- In a large mixing bowl, combine the chickpeas, vegetables, peaches, and herbs.
Drizzle over your Baharat vinaigrette and toss to combine. Season to taste with salt, pepper and additional Baharat, as desired.
- Refrigerate, allowing the flavors to meld, until ready to serve.
- Serve over greens, with toasted pita and tahini sauce, or spooned over your favorite grilled meat.
