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Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors

5.0(375)

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.

by Martha Rose Shulman

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Mediterranean, Middle EasternMain Course, Side Dish

Servings

Serves 4

Total time

10 min

prep 15 min

Calories / serving

322 kcal

Ingredients (15)

serves

1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed)chickpea
1 1/2 cups cooked quinoa (any color)quinoa
1 cup thinly sliced celerycelery
3/4 cup chopped tomatoestomato
1 to 2 tablespoons chopped fresh dilldill
2 tablespoons chopped fresh mintmint
1 tablespoons minced chiveschive
2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)onion
1 teaspoon sumac, plus additional for sprinklingsumac
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons sherry vinegar or white wine vinegarvinegar
Salt to tastesalt
1 small garlic clove, minced or pureedgarlic
1/4 cup extra-virgin olive oilolive-oil
Freshly ground pepperpepper

Instructions (2 steps)

01In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.

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Rich recipe — supports nutrition-aware planning.