Description
A bright and beautiful chickpea cucumber salad with raisins, tahini and parsley. Bring this easy dish to a Summer potluck or dig in for a light and healthy meal.
Ingredients
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 4 tbsp tahini (60 g)
- 3 cloves garlic, grated or pressed
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bell peppers of different colours, seeds removed and diced
- 1 19 oz. can chickpeas, drained and well-rinsed (2 cups)
- 1/2 cup diced red onion
- 1 cucumber, finely chopped
- 1/2 cup lightly packed parsley, finely chopped
- 1/2 cup raisins or dried cranberries
Instructions
- Mix the lemon juice, vinegar, tahini, garlic, smoked paprika, salt and pepper together in a large mixing bowl until fully combined.
- Add the rest of the ingredients and mix to combine.
- Serve immediately or chill in the fridge for 1-2 hours before serving to allow flavors to mix.
Notes
Leftover salad can be stored in the fridge in a sealed container for up to 4 days.