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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.
Print Recipe
Prep Time 8 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • For the salad:
  • 400 g tin chickpeas drained and rinsed
  • 4 spring onions salad onions, thinly sliced
  • ½ red bell pepper diced (or roasted red pepper from a jar)
  • 8 cm piece cucumber
  • A handful of flat-leaf parsley mint, or a mix of both, finely chopped
  • For the sumac dressing:
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • 2 tsp sumac
  • Salt and freshly ground black pepper to taste
  • 1 garlic clove minced (optional)
  • 1 tsp dried mint optional

Method
 

  1. Drain and rinse the chickpeas and place them in a large mixing bowl.
  2. Trim and thinly slice the spring onions and add them to the bowl.
  3. Dice the red pepper and add to the chickpeas.
  4. Halve the cucumber lengthways, scoop out the seeds with a spoon, then roughly chop the flesh and add it to the bowl.
  5. Finely chop the parsley and/or mint and add to the salad.
  6. 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.
  7. Pour the dressing over the salad and toss well to combine.
  8. Let the salad rest for about 10 minutes before serving to allow the flavours to develop.