Directions
- 1Make the dressing by whisking together Dijon mustard, lemon juice, minced garlic, Aleppo pepper, sumac, salt, pepper and olive oil in a bowl.
- 2Add drained and rinsed chickpeas to the bowl.
- 3Chop cucumber and add it to the bowl.
- 4Chop green bell pepper and add it to the bowl.
- 5Halve grape tomatoes and add them to the bowl.
- 6Chop red onion and add it to the bowl.
- 7Chop roasted red peppers and add them to the bowl.
- 8Chop avocado and add it to the bowl.
- 9Chop parsley and mint leaves and add them to the bowl.
- 10Mix all ingredients together.
Ingredients
- 1 teaspoon Dijon mustard
- 1 lemon lemon juice
- 1 clove garlic
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup extra virgin olive oil
- 2 15-ounce cans chickpeas
- 1 large English cucumber
- 2 cups grape tomatoes
- 2 roasted red peppers roasted red peppers
- 1 small red onion
- 1 cup parsley leaves
- 0.5 cup mint leaves
- 1 avocado avocado
Equipment
knifecutting boardbowlwhisk
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