Egyptian Chickpea and Coriander Salad
This Egyptian chickpea and coriander salad is a true flavor journey to the heart of the Nile. Imagine tender chickpeas, enhanced by the crunch of red onion and the freshness of coriander, all brought together with a lemon and cumin dressing. It's a summer dish par excellence, served in Egyptian homes on hot days. You'll love its simplicity and explosion of Eastern flavors. Prepared in a flash, it will become your favorite salad to accompany grilled meats or breads.
Ingredients
- cooked chickpeas400 g (1 can drained)
- fresh coriander1 bunch (chopped)
- red onion1 small (finely chopped)
- green chili1 (optional, finely chopped)
- lemon juice3 tablespoons
- extra virgin olive oil4 tablespoons
- salt1/2 teaspoon
- ground cumin1/2 teaspoon
- chili powder1/4 teaspoon (optional)
Nutrition
Instructions
- 1
Drain and rinse the chickpeas, then place them in a large bowl.
- 2
Add the chopped red onion, chopped coriander, and green chili if desired.
- 3
In a small bowl, mix together the lemon juice, olive oil, salt, cumin, and chili powder.
- 4
Pour this dressing over the chickpeas and mix gently.
- 5
Let it rest in the refrigerator for at least 15 minutes to allow the flavors to meld.
- 6
Serve cold, as a side or appetizer, with pita bread if you like.
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