Chickpea and sumac salad

Sumac has the perfect degree of tartness to lift this chickpea salad out of the realm of the ordinary.

  • 40 mins cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Chickpea and sumac salad
  • 1 cup (200g) dried chickpeas
  • 1 small brown onion (80g), halved
  • 2 clove garlic, peeled
  • 4 sprigs thyme
  • 1 bay leaf
  • 200 gram watercress, trimmed
  • 1 lebanese cucumber (130g), chopped coarsely
  • 1/2 cup fresh dates (115g), seeded, chopped coarsely
  • 1 small red onion (100g), chopped finely
  • 1 long green chilli, chopped finely
  • 1/4 cup coarsely chopped fresh mint
  • 2 tablespoon lemon juice
  • 2 teaspoon sumac


Chickpea and sumac salad
  • 1
    Place chickpeas in a medium bowl and cover with water; stand overnight. Drain chickpeas; rinse under cold water and drain again. Drain chickpeas and discard solids.
  • 2
    Place chickpeas in a medium saucepan of boiling water with onion, garlic, thyme and bay leaf; return to the boil. Reduce heat; simmer, covered, for about 40 minutes or until chickpeas are tender.
  • 3
    Combine chickpeas and remaining ingredients in large bowl. Serve.

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