Sumac-Spiced Chickpea Salad with Lemon-Dill Dressing
A vibrant, protein-packed salad featuring tender chickpeas and fresh herbs, balanced with bright lemon and earthy sumac. This middle eastern (vegetarian, gluten-free) ready in about 20 minutes pairs chickpeas, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1 can (15 oz, drained and rinsed) chickpeas
- 1 medium, peeled and diced cucumber
- 1, seeded and finely chopped red bell pepper
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp sumac
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine drained chickpeas, diced cucumber, chopped bell pepper, and sliced red onion.
- Step 2: Whisk together lemon juice, olive oil, sumac, salt, and black pepper until emulsified.
- Step 3: Pour dressing over chickpea mixture and toss gently until evenly coated, ensuring chickpeas are well-distributed.
- Step 4: Fold in chopped dill and let sit for 15 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Sumac-Spiced Chickpea Salad with Lemon-Dill Dressing take to make?
Total time is about 20 minutes (20 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 Salad with Lemon-Dill Dressing?
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 chickpeas from drying out.
Can I substitute ingredients in Sumac-Spiced Chickpea Salad with Lemon-Dill 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 Sumac-Spiced Chickpea Salad with Lemon-Dill 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 Sumac-Spiced Chickpea Salad with Lemon-Dill Dressing 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.
What others are saying
- ★★★★★
As a Middle Eastern, I appreciate how authentic this is. The sumac is spot on and the dressing is refreshing.
- ★★★★★
This salad is a game-changer! The sumac gives such a bright, tangy flavor that I can't stop eating it.
- ★★★★★
Loved the lemon-dill dressing - it was the perfect balance to the chickpeas. Made it for a potluck and everyone asked for the recipe!
