Chickpea Salad with Chili Olive Oil & Lime

1 h 15
Enjoy this easy yet delicious chickpea salad as a side dish or as a weekday lunch. The chili oil adds just the right amount of heat in this flavorful salad.
All ingredients

3 tbsp Oliviers&Co Olive & Chili Oil

Oliviers&Co Salt from Camargue

1 15-ounce can chickpeas, rinsed and drained

1 zucchini, chopped 4-5 ripe tomatoes, cored, seeded and chopped

1/2 cup scallions, thinly sliced

1/2 cup fresh cilantro, coarsely chopped

2 tbsp. lime juice

1/2 tsp. cumin zest from one lime

Freshly ground black pepper to taste


Make the dressing by whisking together the lime juice, Olive & Chili Oil, cumin and lime zest. Set aside.

Combine the chickpeas and zucchini with the dressing, mix well, and cover. Let the chickpea mixture marinate in the dressing for at lease one hour.

Add the tomatoes, scallions and cilantro to the marinated chickpeas and stir gently until well combined. Season with Salt from Camargue and ground pepper to taste.