Chickpea and Sumac Salad Recipe – 4 Smart Points

Chickpea and Sumac Salad

One of the best things about living in Southern California is the diversity of foods and restaurants. Growing up in PA, my diet was pretty American standard. But after moving to Los Angeles, a whole new world of foods and flavors was opened to me, and I’ve never been happier. Middle Eastern foods are almost always a hit with me, and after dining at a Turkish restaurant recently, I discovered this super simple, yet incredibly flavorful Chickpea and Sumac Salad Recipe. The key in this dish is to really work that sumac into the onions with your hands. It takes that bitter edge off of the onions while making them both a little sweet and a little tart. Combined with tender garbanzo beans, tangy lemon juice, and bright mint and parsley, this said packs a big flavor punch. It’s loaded with fiber and protein, which makes it really quite satisfying for just 4 Smart Points. If you eat vegan, this salad is sure to become a staple in your meals. But we are meat eaters, and I love serving this salad with my Moroccan Beef and Lamb Meatballs. So good!!!

Chickpea and Sumac Salad
Print Recipe
A fresh and boldly flavored salad with Middle Eastern roots, this tasty dish makes a wonderful side to your favorite meal. Sweet, tangy and salty, all the flavor notes are hit in this easy salad recipe.
Servings Prep Time
6 servings 10 minutes
Passive Time
5 minutes
Servings Prep Time
6 servings 10 minutes
Passive Time
5 minutes
Chickpea and Sumac Salad
Print Recipe
A fresh and boldly flavored salad with Middle Eastern roots, this tasty dish makes a wonderful side to your favorite meal. Sweet, tangy and salty, all the flavor notes are hit in this easy salad recipe.
Servings Prep Time
6 servings 10 minutes
Passive Time
5 minutes
Servings Prep Time
6 servings 10 minutes
Passive Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, toss together the onions, sumac, paprika, and salt. Massage onions with hands to rub the spices and salt into the onions, and let sit about 5 minutes. Drain any excess liquid from bottom of the bowl.
  2. Add in the garbanzo beans, parsley, and mint, and toss to combine.
  3. In a small bowl, whisk together the olive oil, lemon juice, and garlic. Pour over salad and toss to coat. Season with salt and pepper to taste.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1 heaping cup
Each serving = 4 Smart Points

PER SERVING: 153 calories; 3g fat; 0.5g saturated fat; 22g carbohydrates; 2g fiber; 6g fiber; 0g sugar; 6g protein

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