Sumac Chickpea Salad

The chickpea is among the earliest cultivated vegetables; high in protein and good to use in a variety of ways. This salad is healthy, light and perfect as lunch or side dish.

1 cup welled and cooked chickpeas (or canned)
1 tablespoon sumac
1 tablespoon paprika
1 tomato
1 Lebanese cucumber
½ red capsicum
1 tablespoon Greek yogurt
inch Pinch of saffron dissolved a little water or saffron powder
Squeeze of lime
1 crushed garlic clove
Pepper and salt
1 tablespoon chopped parsley


Step 1
Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt.

Step 2
Bake them in olive oil until a little browned.

Step 3
Mix together the yogurt, saffron, ¼ garlic, pepper, salt and a squeeze of lime juice.

Step 4
Cut the tomato, capsicum and cucumber in chickpea size.

Step 5
Mix everything together and garnish with a little parsley.

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