The perfect make-ahead summer recipe, this chickpea salad comes together in the blink of an eye. Just add everything to a mixing bowl and stir. If you’re feeling adventurous, consider adding diced bell peppers and chopped cucumbers to the salad as well.
I recommend using gochugaru in the recipe. It’s a Korean chile powder with a smoky-sweet flavor and medium heat. If you can’t find it, try swapping in 1/2 teaspoon crushed red chile pepper flakes and 1/2 teaspoon smoked paprika.
