Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 bell pepper, diced (any color)
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
For a slight variation, you can substitute the bell pepper with cherry tomatoes or add a handful of arugula for extra greens. The key is to keep it fresh and vibrant, just like those summers with Mama Lou, where the garden’s bounty dictated our meals.
Instructions
- In a large bowl, combine the chickpeas, diced cucumber, bell pepper, and red onion.
- Add the chopped parsley and mint leaves to the bowl, gently tossing everything together.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, cumin, and smoked paprika until well combined.
- Pour the dressing over the chickpea mixture, ensuring everything is evenly coated.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
As you prepare this dish, imagine the laughter and joy that filled our kitchen as Ouma and I attempted to recreate Mama Lou’s magic. Every ingredient was a note in a symphony, coming together to create a melody of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
