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Chickpea Salad with Roasted Red Peppers


This chickpea salad puts any other cold bean salad to shame. The combination of red onion, sumac, and red wine vinegar is addictively savory and bright; it’s hard not to keep going back for more.

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.

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