4. Chickpea Salad with Lemon, Sumac, and Red Onion
Here’s a recipe for a seasonal salad that’s great for the wintertime.
INGREDIENTS
1-can Chickpeas, drained and rinsed.
4-cloves minced garlic.
1-red onion, sliced.
1-teaspoon chili powder.
1-tablespoon sumac.
1-teaspoon kosher salt.
1-teaspoon chopped parsley.
1-medium lemon, juiced.
1-tablespoon extra-virgin olive oil.
5-sprigs fresh mint.
Pinch of salt and cracked black pepper.
METHOD
Add the chickpeas to a large mixing bowl. Stir in a pinch of salt and pepper, along with the garlic. Cover with fresh water and bring to the boil, then reduce heat to simmer for 120-minutes until tender.
After cooking, spread the chickpeas evenly on a large baking sheet to cool. Peel the onions and slice as thin as possible before adding to the bowl. Stir in the chili powder, sumac, and kosher salt. Work the mixture with your hands to evenly distribute the spices and seasonings. Drain the excess liquid from the bowl.
Add the chickpeas to the onions and parsley, toss to combine. Whisk together the olive oil, lemon juice and toss with the salad. Season with salt and pepper and refrigerate until serving. Serve with chopped mint sprinkled on top.