This Chickpea Salad with Smoked Paprika is a vibrant, flavorful dish that combines the hearty texture of chickpeas with the alluring smoky notes of paprika. It's not only easy to make but also packed with nutrients, making it an ideal choice for a quick meal or a refreshing side dish.
Ingredients
Scale:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup kalamata olives, pitted and sliced
1 avocado, diced (optional)
3 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon smoked paprika
1 garlic clove, minced
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the drained and rinsed chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and olives. If using avocado, add it gently to avoid mashing.
In a separate small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), smoked paprika, minced garlic, salt, and pepper until well combined.
Pour the dressing over the chickpea salad mixture. Toss gently to coat all the ingredients evenly in the dressing.
Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss. Taste and adjust seasoning if necessary.
