Chickpea Salad With Sumac-Yogurt Vinaigrette
Chickpea Salad With Sumac-Yogurt Vinaigrette
“Extremely light, refreshing take on a Middle Eastern staple. We use wonderful heirloom chickpeas from Rancho Gordo in Napa, California. You can’t find a higher quality product.” – Executive Chef Alex Resnick of PICNIC LA
Servings
4

Ingredients
- 2 cup chickpeas, soaked in water overnight.
- 2 cup celery, sliced thinly
- 1 cup red onions, sliced thinly
- ½ cup greek yogurt
- ¼ cup lemon juice
- 1 tablespoon sumac powder
- ¼ cup vegetable oil
- 4 tablespoon extra virgin olive oil
- ¼ cup mint, chopped roughly
- kosher salt and black pepper to taste
Directions
- Strain the chickpeas and place in large pot. Add a generous amount of kosher salt. Fill the pot so the chickpeas are fully submerged with plenty of water covering them. Bring the water to a boil and cook the chickpeas until they are tender (about 45 minutes). Strain the chickpeas and let them cool.
- To make the dressing, combine the Greek yogurt, lemon juice, sumac, vegetable oil, and olive oil in a large bowl. Whisk mixture together and season with a few pinches of salt and black pepper.
- Once the chickpeas are cool, mix them with the celery, red onions, and mint. Gradually toss with the dressing until well-seasoned.
- To serve, top with extra mint and a drizzle of olive oil.