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
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Ingredients
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
Method
Chickpea and sumac salad
- 1Place 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.
- 2Place 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.
- 3Combine chickpeas and remaining ingredients in large bowl. Serve.
