By Martha Rose Shulman
- Total Time
- 10 minutes
- Prep Time
- 15 minutes
- Rating
- 5(292)
- Notes
- Read community notes
It’s the sumac (available in Middle Eastern markets) and the herbs – dill, mint, chives – that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It’s all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.
Featured in: 50 Ways to Love Your Quinoa
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Ingredients
Yield:Serves 4
- 1½cups cooked chickpeas (1 15-ounce can, drained and rinsed)
- 1½cups cooked quinoa (any color)
- 1cup thinly sliced celery
- ¾cup chopped tomatoes
- 1 to 2tablespoons chopped fresh dill
- 2tablespoons chopped fresh mint
- 1tablespoons minced chives
- 2 to 4tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
- 1teaspoon sumac, plus additional for sprinkling
- 1tablespoon plus 1 teaspoon fresh lemon juice
- 2teaspoons sherry vinegar or white wine vinegar
- Salt to taste
- 1small garlic clove, minced or pureed
- ¼cup extra-virgin olive oil
- Freshly ground pepper
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
322 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 9 grams protein; 507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
Step
2
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.
Ratings
5
out of 5
292
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Cooking Notes
Karen
I doubled the recipe and took it to a potluck at my synagogue. Every bit was eaten and it got great reviews. Thanks!
Janet
I didn't have mint so increased the dill a little. Used quartered heirloom cherry tomatoes which gave a nice color. Crunchy with the celery. The sumac really makes it. Delicious!
lu bleveans
Lovely salad! Doubled for a party and added 2 c broccoli flowerettes, 1 cauliflower and 1/2 cup diced red pepper. Added more lemon juice and sumac at serving time. Big hit!
Steph r.
Fast and tasty. Make the dressing first in the bowl you’re going to assemble the salad in and then you’ll have one less thing to wash.
cgreene
So delish! Make this now!
NcCookin
Followed the recipe to a T and it was amazing! Even better the second day for lunch!
Russell
Really tasty, whole family enjoyed. Next time I should double the recipe. I enjoyed eating it with pitas. Also, I used the juice of a whole lime instead of a lemon.
Manisha
VERY tasty, nice crunch salad and I am even more excited for the leftovers tomorrow. Added a 1/2 red bell pepper, a couple of small chopped cucumbers and some halloumi cheese strips I seared while waiting for the onions to soak. This is a nice way to use leftover quinoa.
Tracy
1st impression: my palate is a little confused--there are a lot of flavors happening. I used (too much) dried dill and 4 TBSP red onion because I forgot to buy chives. On top of that, it's my first time cooking with (and possibly first time eating) sumac, so I think I need to get used to a new flavor. If you are new to quinoa, you could easily halve it and keep the other ingredients the same.
Tracy
^^^Ignore me! Make this recipe! After several hours in the refrigerator, the flavors melded and moderated into a perfect salad. I was glad I followed the suggestions to double the recipe--it was no extra work, and I loved it so much. I couldn't really taste the sumac. I will use dried dill again, but maybe a smidge less, and I will remember to buy chives. IMPORTANT: I feel adding feta was a must-do. If that's not your thing, you might want to up some of the seasonings for more zip.
Herbie
Added Feta. Used parsley, mint and basil. HUGE HIT!
Mary's mom
Also good with pickled onions and cilantro.
Chris
We were missing ingredients, so didn't have celery, dill, or chives. Still good though and easy to prep. Maybe would have added some more sumac
BS
Delicious dish. Solved most of my life problems for me and saved my marriage.
lizzie
This is definitely going to be one of my go-to meals this summer. Tajin worked as a sumac substitute in a pinch!
additions to white bean chili
Great recipe. I added more garlic than necessary. It was sharp at first but settled out nicely. I also used it as a condiment on a smoked chicken sandwich and the vinegar showed through nicely.
Jena
Made this for KJ and Stefan lake house event, tripled recipe. It was pretty good, light but filling but not wow-worthy. Needed more flavor.
Carole Cassidy
I made it with black eyed peas, just because I had them in the pantry, right next to the garbanzos, and I thought, “why not?”
Lisa
Smelled so good as I was preparing this Salad - perfect protein salad. I may start making it a couple times a month. Delicious!
E
Note that cooking up a quantity of chick peas from a package of dried ones is an easy matter, and they freeze quite well. After I soak them overnight, I cook them on low in a slow cooker with celery (leaves and all) and bay leaf. I cannot say how long, and you must check that they stay covered in water. Let them cool, drain off the liquid and freeze in canned bean size containers.
nancy
Well, I also doubled this recipe and we both just loved it! I omitted the celery and added more lemon to the dressing. I used sherry wine instead of sherry vinegar. I don't know what it was, but there was a very good taste about the meal. Chick Peas never tasted so good.!......Was it the sherry, or the sumac, or what? I may never know. By the way, the recipe took me one hour to prepare, counting in assembling the spices and cutting things up........kind of labor intensive for me........
MF
fabulous, one of my all time favorites- made with bulgar instead of quinoa, tasted better 2 days later, didn't soak onion
Russell
Really tasty, whole family enjoyed. Next time I should double the recipe. I enjoyed eating it with pitas. Also, I used the juice of a whole lime instead of a lemon.
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