Chickpea salad with sumac and mint
Chickpeas, cucumber and tomato in a lemony sumac dressing with plenty of herbs and salty feta. Takes 15 minutes, needs no cooking, and packs well for lunch.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Drain and rinse the chickpeas and pat them dry. Chop the cucumber into small cubes and halve the cherry tomatoes. Slice the red onion half very finely and leave it in a bowl of cold water for 5 minutes to soften its bite, then drain.
- Roughly chop the parsley and pick and tear the mint leaves.
- In a large bowl, whisk the olive oil, the juice of the lemon, the sumac and a good pinch of salt.
- Add the chickpeas, cucumber, tomatoes, onion and herbs and toss well.
- Leave for 5 minutes, so the chickpeas take up the dressing, then taste and season with black pepper.
- Share between two plates and crumble the vegan feta over the top.
Tip Soaking the sliced onion takes the raw edge off. If you have no sumac, add extra lemon zest instead.
Per portion
| Energy | 426 kcal |
| Protein | 12 g |
| Carbohydrate | 32 g |
| of which sugars | 10 g |
| Fat | 26 g |
| of which saturates | 10 g |
| Fibre | 11 g |
| Salt | 1.07 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- cucumber1
- cherry tomatoes250 g
- red onion½
- parsley½ bunch
- mint½ bunch
- lemon1
- olive oil2 tbsp
- sumac1 tsp
- vegan feta60 g
