• Serves 4
  • 40 mins cook

Chickpea and sumac salad

Triple tested. For your success every time.

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


Chickpea and sumac salad

  • 1 cup (200g) dried chickpeas
  • 1 small brown onion (80g), halved
  • 2 cloves garlic, peeled
  • 4 sprigs thyme
  • 1 bay leaf
  • 200 g 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 tbsp lemon juice
  • 2 tsp 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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