Middle Eastern · Lunch
Herbed Chickpea Salad with Sumac
Chickpea Balela Salad
Levantine chickpea salad with tomato, cucumber, parsley, and mint, dressed with garlic, lemon, sumac, and olive oil for a fast brightening weekday lunch.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
22gFat
38gCarbs
7gSugar
9gFiber
520mgSodium
0mgChol
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Instructions
1
Prep
Dice tomato, cucumber, and red onion finely. Chop parsley and mint leaves. Mince garlic. Whisk dressing ingredients (olive oil, lemon juice, garlic, sumac, coriander, salt) in a bowl until emulsified.
2
Saute
Heat 1 tbsp olive oil in a medium skillet over medium heat for 1 minute. Add drained chickpeas, cumin, Aleppo pepper, and salt; cook 4–5 minutes, tossing every minute, until warmed through and lightly coated. Tip into a wide bowl to cool slightly.
3
Build
Combine cooled chickpeas, diced tomato, cucumber, red onion, parsley, and mint in the bowl. Pour dressing over and toss with two spoons for 20 seconds, lifting from bottom up, until evenly coated.
4
Rest and plate
Let salad rest 3 minutes so flavours marry. Divide between two wide bowls and serve with a lemon wedge alongside each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked chickpeas
- 60ml (1/4 cup) extra-virgin olive oil
- 1 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 0.5 tsp fine sea salt
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) cucumber
- 60g (2.1 oz) red onion
- 40g (1.4 oz) flat-leaf parsley
- 20g (small handful) fresh mint
- 30ml (2 tbsp) lemon juice
- 2 garlic cloves
- 2 tsp sumac
- 1 tsp ground coriander
- 2 lemon wedges