Sumac-Spiced Chickpea and Cucumber Salad with Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing vegetarian salad combining chickpeas, crisp cucumbers, and tangy sumac, brightened with fresh mint and lemon juice for a light, healthy meal. This middle eastern-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs small, thinly sliced red onion, chopped fresh mint leaves, teaspoons sumac into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 15 min Serves 4 Middle Eastern cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 large diced English cucumber (1/2-inch cubes), and 1/4 small thinly sliced red onion.
  2. Step 2: Add 1/4 cup chopped fresh mint leaves and 2 teaspoons sumac to the bowl, tossing gently to distribute the spices and herbs.
  3. Step 3: Drizzle 3 tablespoons extra virgin olive oil and 2 tablespoons fresh lemon juice over the salad. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Step 4: Toss everything well until the salad is evenly coated and flavors meld. Chill for 15 minutes before serving to allow the sumac's tanginess to infuse.

Frequently asked questions

How long does Sumac-Spiced Chickpea and Cucumber Salad with Mint take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sumac-Spiced Chickpea and Cucumber Salad with Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh mint leaves from drying out.

Can I substitute ingredients in Sumac-Spiced Chickpea and Cucumber Salad with Mint?

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 Sumac-Spiced Chickpea and Cucumber Salad with Mint 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 Sumac-Spiced Chickpea and Cucumber Salad with Mint vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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