Easy Chickpea Salad (cooking.nytimes.com)

A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.

Rating: None

Ingredients

• 3 tablespoons lemon juice (from 1 lemon)
• 1 tablespoon white vinegar
• 1 teaspoon honey or maple syrup
• 1 garlic clove, grated
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 English cucumber, diced (about 1 cup)
• 1/2 red onion, diced (about 1 cup)
• 1 medium tomato, diced (about 1 cup)
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 3 tablespoons extra-virgin olive oil
• Za’atar to taste, plus warm pita or rice for serving (optional)

Preparation steps

1. In a large bowl, whisk together lemon juice, vinegar, honey, garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the chickpeas, cucumber, onion, tomato, parsley and dill to the bowl; toss together until evenly coated, then drizzle the oil evenly over everything and toss again.
2. Taste and adjust salt and pepper to your liking. Serve immediately, sprinkled with za’atar to taste, alongside warm pita bread or over rice if desired. Leftovers will keep in the refrigerator, in an airtight container, for up to 5 days.

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