Sumac Chickpea Salad

By Janneke Verheij
October 27, 2009
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Author Notes: A happy salad to color the day.

You can eat it as a side dish with two, or as a main dish alone with some bread.

I had this as a lunch today (for two) together with the Hertog Jan Beer Bread and the Lime Tahina, a very nice combination.
Janneke Verheij

Serves: 2


  • 1 tablespoon Greek Yogurt
  • 1/4 crushed garlic clove
  • 1 pinch safron dissolved in water (or powder)
  • squeeze lime juice
  • pepper and salt
  1. Mix all the ingredients together and set aside


  • 1 cup welled and cooked small chickpeas (or canned)
  • 1 tablespoon sumac
  • 1 tablespoon paprika
  • 3/4 crushed garlic clove
  • 1 tomato
  • 1 Lebanese cucumber
  • 1/2 red capsicum
  • tablespoons chopped parley
  • pepper and salt
  1. Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.
  2. Cut the tomato, capsicum and cucumber in chickpea size.
  3. Mix everything together and garnish with a little parsley.

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