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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.

Serves 6 to 8

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.