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

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.

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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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