Make Ahead


March 31, 2014
2 Ratings
  • Serves 2
Author Notes

Whenever I travel through Chicago O'Hare airport, I have to make sure I get this delicious chickpea salad from Argo Tea. It is super delicious and a perfect airport meal/snack because its light and nutritious. Last time I ate this salad, I wrote down the ingredients and guessed the proportions per my taste. I made a huge batch of this protein packed salad a few weeks ago and my sister and I ate this for lunch for a few days and we didn't even get sick of it. —

What You'll Need
  • 2 cups cooked/canned chickpeas
  • 1 cup chopped cucumber (1/2 large English cucumber or 1 1/2 small Persian cucumber)
  • 1 cup chopped tomato - remove the seeds (1 large tomato)
  • 1/4 cup chopped red onion (1/2 onion)
  • 1/3 cup chopped parsley
  • 2 tablespoons Zahtar (add more if needed) - I usually buy Zahtar from William Sonoma.
  • 1 teaspoon salt (add more if needed)
  • 1 tablespoon crushed red pepper (optional)
  • 1 tablespoon lemon juice or juice of 1/2 lemon (add more if needed)
  • 1/2 cup Extra Virgin Olive Oil (add more if needed)
  1. Mix all the ingredients in a mixing bowl.
  2. Cover and refrigerate for at least an hour before serving.

See what other Food52ers are saying.

  • lynette
  • Vicki

3 Reviews

Vicki June 26, 2018
Do you drain the chickpeas?
lynette March 6, 2016
super yummy. made as written. then layered with shredded romaine and chicken cutlets to make a tasty wrap. March 6, 2016
Glad you liked the recipe!! :)