Chickpea Salad
with Sumac

Chickpea Salad with Sumac

Enjoy this tangy, herby, and refreshing Chickpea Salad with Sumac—perfect for warm days or whenever you need something light and flavourful!

Ingredients:

  • 2 cans (about 400g each) chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)

  • 1 cucumber, diced

  • 1 red onion, finely chopped

  • 1-2 tomatoes, diced (optional, or use cherry tomatoes)

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped (optional but adds a lovely freshness)

  • 1 tablespoon ground sumac

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice (freshly squeezed)

  • 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)

  • Salt and pepper, to taste

Instructions:

  1. Prepare the Vegetables:
    Dice the cucumber, chop the red onion, and tomatoes (if using), and finely chop the parsley and mint.

  2. Make the Salad Base:
    In a large bowl, combine the chickpeas, diced cucumber, tomatoes, red onion, parsley, and mint.

  3. Make the Dressing:
    In a small bowl or jar, whisk together the olive oil, lemon juice, honey (if using), ground sumac, salt, and pepper. The sumac will give the dressing a tangy, lemony flavour.

  4. Toss the Salad:
    Pour the dressing over the chickpea mixture and toss everything together gently to combine, ensuring the chickpeas are well-coated in the dressing.

  5. Serve:
    Let the salad sit for about 10 minutes before serving to allow the flavours to meld together. Garnish with additional fresh herbs or a sprinkle of extra sumac if desired.

Serving Suggestions:

  • Serve this salad on its own for a light lunch or as a side dish alongside grilled meats or roasted vegetables.

  • For a heartier meal, you can add some crumbled feta cheese or a handful of olives.

  • This salad also pairs beautifully with warm pita bread or flatbreads.

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