Syrian Chickpea Salad

November 2, 2018

 

 

Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

images  by DL Acken reprinted with the  permission of  TouchWood

Editions.  

 

Full of protein and used in everything from dips and spreads to cold

salads and hot dishes, the chickpea (which you may know as the

garbanzo bean) is used all over the Middle East. This simple salad,

which is best enjoyed on really hot days, showcases everything that

is wonderful about this super-versatile legume.

 

Chickpea Salad, Serves Two

 

1 (16 oz) can chickpeas, drained and rinsed

1 red onion

2 Tbsp Lime infused olive oil

2 Tbsp lemon juice

1/4 cup fresh chopped curly-leaf parsley

1 tsp sumac or Za'atar Herb Blend

sea salt

 

Place the chickpeas in a serving bowl. Mince the onion and add

it to the chickpeas. Drizzle the olive oil and lemon juice over

top and toss to evenly coat. Add in the parsley and mix to

combine. Top with sumac  or  Za'atar Herb Blend  and sea salt  

to taste.

 

You can store this in an airtight container in the fridge for up

to 1 week.

 

For more of Emily's Syria Recipes click HERE

 

 

 

 


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