Sumac Chickpea Salad
4.54 Ratings
ByJanneke Verheij
- Serves
- 2
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.
Ingredients
Dressing
- 1 tablespoon Greek Yogurt
- 1/4 crushed garlic clove
- 1 pinch safron dissolved in water (or powder)
- squeeze lime juice
- pepper and salt
Salade
- 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
- tablespoon chopped parley
- pepper and salt
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Directions
Dressing
- Step 1
Mix all the ingredients together and set aside
Salade
- Step 1
Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.
- Step 2
Cut the tomato, capsicum and cucumber in chickpea size.
- Step 3
Mix everything together and garnish with a little parsley.