Sumac Spiced Chickpea Cucumber Salad

This is one of my favorite backyard gathering recipes. It’s the type of event where people come over for a leisurely dinner and yard games in the cool of the evening (one of my favorite gatherings). I like to do a mix of make-ahead and hot dishes for these types of gatherings and while this cucumber salad can be made ahead, I really love this as a warm, served-fresh salad. The chickpeas are cooked with sumac until golden then tossed with the fresh tomatoes and cucumbers. It’s the perfect blend of hot and fresh. Unfamiliar with sumac? It’s a lovely, tart spice that is a main ingredient in za’atar and also fattoush salad.

4 reviews

Spiced Chickpea Cucumber Salad

Preparation 10 mins 2017-10-23T00:10:00+00:00 Cook Time 10 mins 2017-10-23T00:10:00+00:00 Serves 4 servings     adjust servings Calories 419 kcal
Sumac Spiced Chickpea Cucumber Salad

A flavorful summer salad that uses fresh, summer cucumber and tomatoes paired with easy sumac spiced chickpeas.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chickpeas drained and rinsed if using canned
  • 1 1/2 teaspoons sumac
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt to taste
  • 1 1/2 cups chopped cucumber (Persian, if possible)
  • 1 1/2 cups sliced grape tomato
  • 1/4 cup sliced white onion
  • 1/4 cup minced cilantro
  • Lemon juice for serving
  • Olive oil for serving
  • Sumac for serving

Instructions

  1. Heat a large skillet over medium heat. Add olive oil, followed by chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not super crisp.
  2. Combine the cucumbers, tomatoes, onion, and cilantro in a bowl. Add in the warm chickpeas and stir until the salad is well combined. Serve with extra lemon juice, olive oil, and sumac.

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Recipe Notes

Recipe Notes

Tips & Tricks: If you find yourself with a cucumber that has thicker skin, I recommend peeling. The cucumber plays a supporting role in this salad and I like it to be on the delicate side. 

Stock up: get the pantry ingredients you will need: cumin, chickpeastomatoes

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 419 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Cucumber Salad

variations

This cucumber salad is simple enough that you can play around with some of the ingredients. If you’re into the bread aspect of the fattoush salad, you could easily bring that into this recipe. Also, don’t try and swap out the sumac. It’s flavor isn’t easily matched and once you pick up sumac, you can make za’atar whenever you want!

Beans: I also love this salad with just-warmed plump white beans or if you want to go the heirloom route, these Royal Corona Beans.

Greens: Make this a more traditional salad by using lettuce or spinach as a base. This is also a great route if you want to make this salad ahead, let the beans cool, then toss with greens before serving.

Grains: I love this salad with grains or even pearl couscous. Quinoa also works but I recommend only tossing in 1/2 to 1 cup cooked grains as to not overpower the fresh cucumber/tomato combination.

Sumac Spiced Chickpea Cucumber Salad