Chickpea Salad with Roasted Red Peppers
Red onion, sumac, and red wine vinegar are a bright trio. If there’s a superior cold bean salad, we have not met it.
6 cups or 3 (15-ounce) cans chickpeas, drained and rinsed
2 cups roasted red peppers
1½ cups chopped red onion
2 teaspoons salt
½ cup parsley leaves
½ cup mint leaves
1 tablespoon sumac
⅓ cup red wine vinegar
juice of 1 lemon
1. In a large bowl, combine all the ingredients. Taste and adjust seasoning as needed.
Originally featured in The 4 Best Vegetable Sides for a BBQ
