Ingredients
Units
Scale
Salad:
- 2 small cucumbers
- 2 cups grape or cherry tomatoes
- 1 cup radishes
- 1 green bell pepper
- 3/4 cup red onion, chopped
- 1 cup cilantro, roughly chopped
- 1 cup Italian parsley, roughly chopped
- 4 cups arugula
- 1 can (14 oz) chickpeas
- 1 tsp sumac
- 1/2 tsp ground cumin
Dressing:
- 5 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 1 clove garlic, minced
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- Zest of 1 lemon
Instructions
- Make the salad by chopping the cucumber into ½-inch to ⅔-inch dice. Leave the skin on the cucumbers or do a combo of one peeled and one unpeeled. Place them in a large bowl.
- Cut the tomatoes in half. Trim and quarter the radishes. Chop the green bell pepper. Add them all and the chopped onion to the bowl with the cucumbers. Throw in the chopped cilantro and parsley. Toss to combine all the ingredients.
- Place the arugula on a serving platter or onto four individual plates. Spoon the chopped salad evenly over the arugula.
- Drain and rinse the chickpeas. Lightly pat with paper towels to get rid of excess moisture. Sprinkle the sumac and cumin over the chickpeas and stir to coat. Spoon the chickpeas over the chopped salad.
- Make the dressing by combining all the dressing ingredients in a jar. Secure the lid and shake to combine. Pour the dressing over the salad before serving and toss to coat.