Shirazi Salad with Chickpeas + Video
This Shirazi salad with chickpeas is a lively combination of fresh vegetables, chickpeas, and herbs in bright, tangy citrus dressing.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Middle Eastern, Persian
Servings: 4
Author: Kevin
Dice the tomato, cucumber and onion in small pieces (See Note 3). In a bowl mix the chopped vegetables with chickpeas. Set aside.
Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
Pour dressing over vegetables and toss to coat thoroughly.
Refrigerate and allow to marinate for 30 minutes and serve (See Note 4).
- Substitute 2 English cucumbers if you can’t find the smaller Persian, just use seedless cucumbers. Feel free to peel the cucumber, but the skin is so thin on the Persian I do not.
- Substitute 1 tablespoon dried mint.
- Be sure to keep the dice uniform in size, for visual and textural purposes.
- The longer the salad marinates the better as the flavors develop. Serve alongside any grilled meat or on its own.
Calories: 198kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 532mg | Fiber: 8g | Sugar: 8g | Vitamin A: 612IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 3mg