Sumac-Spiced Chickpea and Cucumber Salad with Mint

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, English cucumber, red onion 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

1 can (15 oz), drained and rinsed canned chickpeas
1 large, diced into 1/2-inch cubes English cucumber
1/4 small, thinly sliced red onion
1/4 cup, chopped fresh mint leaves
2 teaspoons sumac
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

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.
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.
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.
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.