Chickpea salad with sumac dressing
This chickpea salad with sumac dressing is a fresh, zesty Middle Eastern–inspired recipe that’s full of zingy flavours and simple ingredients. It goes well with lamb, chicken, grilled vegetables, or other Mediterranean dishes, and it’s also a great addition to a mezze spread, buffet table, or summer gathering. Naturally vegan, gluten-free, and high in plant-based protein, this healthy chickpea salad fits into most diet. It’s quick and easy too – ready within 10 minutes.
Variations & Tips
- Add a minced garlic clove to the dressing for extra punch.
- Use fresh parsley only and add dried mint to the dressing for a more traditional flavour.
- Serve with warm flatbreads, grilled halloumi, or as part of a mezze platter.
Ingredients
Method
- Drain and rinse the chickpeas and place them in a large mixing bowl.
- Trim and thinly slice the spring onions and add them to the bowl.
- Dice the red pepper and add to the chickpeas.
- Halve the cucumber lengthways, scoop out the seeds with a spoon, then roughly chop the flesh and add it to the bowl.
- Finely chop the parsley and/or mint and add to the salad.
- In a small jug or bowl, whisk together the lemon juice, olive oil, sumac, salt, and pepper. Add the minced garlic and dried mint if using.
- Pour the dressing over the salad and toss well to combine.
- Let the salad rest for about 10 minutes before serving to allow the flavours to develop.