Sumac Chickpea Salad

October 27, 2009

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

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
  • tablespoons chopped parley
  • pepper and salt
In This Recipe

Directions

Dressing

  1. Mix all the ingredients together and set aside

Salade

  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.

More Great Recipes:
Salad|Chickpea|Clove|Paprika|Vegetable|Summer|Vegetarian|Gluten-Free