Lebanese Chickpea and Herb Salad with Sumac Dressing
A refreshing chickpea salad tossed with fresh parsley, mint, and a bright sumac and lemon dressing for a vibrant Middle Eastern side. This middle eastern-inspired salads (vegan) ready in about 15 minutes blends drained and rinsed canned chickpeas, chopped fresh parsley, chopped fresh mint leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- 3 stalks, thinly sliced green onions
- 1 medium, diced cucumber
- 2 medium, diced tomatoes
- 2 tsp sumac powder
- 3 tbsp freshly squeezed lemon juice
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 clove, minced garlic clove
Instructions
- Step 1: In a large bowl, combine 2 cups drained canned chickpeas, 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint leaves, 3 thinly sliced green onions, 1 medium diced cucumber, and 2 medium diced tomatoes.
- Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 4 tbsp olive oil, 2 tsp sumac powder, 1 tsp salt, 1/2 tsp black pepper, and 1 minced garlic clove until well emulsified.
- Step 3: Pour the sumac dressing over the chickpea and herb mixture and toss gently to combine, coating all ingredients evenly.
- Step 4: Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lebanese Chickpea and Herb Salad with Sumac Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lebanese Chickpea and Herb Salad with Sumac Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lebanese Chickpea and Herb Salad with Sumac Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lebanese Chickpea and Herb Salad with Sumac Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lebanese Chickpea and Herb Salad with Sumac Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
