What’s great about this refreshing Shirazi Salad with Chickpeas is that it comes together in 10 minutes and gets chilled while you grill up the main course. I made it the side dish for some grilled Beef and Lamb Kabobs, but it’s great with chicken or fish as well. Hands down, one of the easiest salads you can put together.
The Shirazi Salad’s origin hails from Shiraz, Iran. I like to add chickpeas in my version to bulk the salad up, although this is not traditional. Whether you use your own cooked or canned, chickpeas are a delicious and versatile bean.
Served chilled this is so good from the crisp bite of the cucumbers, to the fresh lemon juice, which is the acid used with the olive oil to create a simple light dressing.
I uniformly dice the tomatoes along with the Persian cucumbers, which are great because the seeds are almost non-existent. Keeping the dice the same size I think adds to the beauty of this one.
Fresh chopped red onion, mint or parsley and a little salt to season it all. Crack some black pepper on top and serve!
It couldn’t be easier, right?
Traditionally made with an entire red onion, here I use half and mint is used instead of parsley. Both herbs are quite delicious in this Shirazi Salad with Chickpeas, but I had mint on hand once and liked it better. Feel free to combine the two, just use half the portions of each to equal 1 tablespoon dried total. This is usually made with dried mint. When using mint I love the fresh, but dried is just as good and sometimes has a more concentrated flavor.
I served this alongside my Beef and Lamb Kabobs the other evening and it rounded out the meal with steamed rice. Enjoy!
Shirazi Salad with Chickpeas
- 5 Persian cucumbers (See Note 1)
- 4 Roma tomatoes diced
- 2 cups cooked or canned chickpeas drained
- 1/2 medium red onion diced
- 1/3 cup fresh lemon or lime juice
- 10 leaves fresh mint chopped (See Note 2)
- 1 tbsp olive oil
- 1/8 tsp pinch of salt
- fresh cracked black pepper
- Dice the tomato, cucumber and onion in small pieces. (See Note 3)
- In a bowl mix the chopped vegetables with chickpeas. Set aside.
- Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
- Pour dressing over vegetables and toss to coat thoroughly.
- Refrigerate and allow to marinate for 30 minutes and serve. (See Note 4)
2. Substitute 1 tablespoon dried mint
3. Be sure to keep the dice uniform in size, for visual and textural purposes.
4. The longer the salad marinates the better as the flavors develop. Serve alongside any grilled meat or on its own.