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 salad packs a big flavor punch. It’s loaded with fiber and protein, which makes it really quite satisfying for just 1 Point.
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!!!
- 2 15 oz cans garbanzo beans (drained and rinsed)
- 1 large red onion (very thinly sliced)
- 4 cloves of garlic (minced)
- 1 1/2 tbsp ground sumac
- 1 tsp paprika
- 1 tbsp olive oil
- 1 cup fresh parsley (finely chopped)
- 1/2 cup fresh mint (finely chopped)
- Juice of 1 large lemon
- Salt and pepper to taste
- 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.
- Add in the garbanzo beans, parsley, and mint, and toss to combine.
- 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.
Entire recipe makes 6 servings
Serving size is about 1 heaping cup
Each serving = 1 Point*
*based only on ingredients that have an SP Freestyle value