Recipe: Mediterranean Chickpea Salad

 

Sun-Dried Tomato and Sumac Chickpea Salad (The 'Levantine Brightness')

A Burst of Levantine Brightness (Flavour Description)

This salad is an explosion of bright, tangy, and savoury Mediterranean sunshine. The core of the dish is the hearty chickpea, but the flavour is far from simple. The texture is a delightful mix of crunchy cucumber and bell pepper, creamy feta, and chewy, concentrated sweetness from the sun-dried tomatoes, which also impart their rich, herbed oil into the mix. The dressing is the star, featuring the sharp, lemony brightness of sumac, which perfectly complements the fresh lemon juice and red wine vinegar without adding sourness. This unique blend creates a complex, zesty, and refreshing profile. The fresh mint and parsley lend a cool, aromatic finish, balancing the pungent red onion and briny Kalamata olives. It’s a vibrant, protein-packed salad that tastes like a refreshing trip to the Eastern Mediterranean coast—tangy, deeply savoury, and clean.

Ingredients

I. The Salad

• 2 (15 oz) cans Chickpeas, rinsed and thoroughly drained¹
  
• 1 large English Cucumber, diced²
  
• 1 Red Bell Pepper, diced³
  
• 1/2 cup Kalamata Olives, halved⁴
  
• 1/2 cup Oil-Packed Sun-Dried Tomatoes, chopped (reserve the oil!)
• 1/4 cup finely diced Red Onion⁵
  
• 1/2 cup Feta Cheese, crumbled (preferably from a block)⁶
  
• 1/4 cup fresh Parsley, chopped⁷
  
• 2 Tbsp fresh Mint, chopped

II. The Sumac Vinaigrette

• 3 Tbsp Extra Virgin Olive Oil⁸
  
• 2 Tbsp Reserved Oil from Sun-Dried Tomatoes
• 3 Tbsp fresh Lemon Juice⁹
  
• 1 Tbsp Red Wine Vinegar
• 1 tsp Ground Sumac (essential for the unique flavour)
• 1/2 tsp Dried Oregano
• 1 small clove Garlic, minced
• 1/2 tsp Salt (or to taste, accounting for feta/olives)
• 1/4 tsp Black Pepper

Instructions & Method

1. Prepare the Vinaigrette

• Combine Ingredients: In a small jar or bowl, combine the extra virgin olive oil, reserved sun-dried tomato oil, fresh lemon juice, red wine vinegar, ground sumac, dried oregano, minced garlic, salt, and pepper.
• Emulsify: Place the lid on the jar and shake vigorously for about 30 seconds until the dressing is well-combined and slightly thickened (or whisk in a bowl).¹⁰ Set aside.
  

2. Assemble the Salad

• Chop Vegetables: Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces, similar in size to the chickpeas and olives.
• Combine Solids: In a large mixing bowl, combine the drained chickpeas, diced cucumber, bell pepper, halved Kalamata olives, chopped sun-dried tomatoes, and diced red onion.
• Add Herbs and Feta: Gently add the chopped fresh parsley, mint, and crumbled feta cheese.

3. Dress and Rest

• Dress: Pour about two-thirds of the Sumac Vinaigrette over the salad. Gently toss the salad to coat all the ingredients evenly without mashing the chickpeas or feta.¹¹
  
• Rest (Recommended Tip): For the best flavour, cover the bowl and refrigerate the salad for 30 minutes to 1 hour. This allows the chickpeas to absorb the bright, tangy flavours of the sumac vinaigrette and the oils from the sun-dried tomatoes.
• Serve: Before serving, taste and add the remaining vinaigrette if desired. Give it one final, gentle toss and serve chilled or at room temperature.

Tips for Success

• Sun-Dried Tomato Oil: Do not use plain olive oil for the dressing! The oil from the sun-dried tomatoes is already infused with herbs and tomato flavour, providing a deep, savoury base that elevates the entire dressing.
• The Power of Sumac: Sumac is an essential spice for this recipe. It has a tangy, fruity, and slightly acidic flavour that is key to the "Levantine Brightness." It is best to use ground sumac for the dressing.
• Prevent Pungency: If your red onion is very strong, dice it and soak it in a small bowl of cold water for 10 minutes before adding it to the salad. Drain and pat dry. This removes some of the harsh bite.
• Meal Prep Note: This salad is fantastic for meal prep as it contains no leafy greens that will wilt. The flavours actually improve overnight as the chickpeas continue to marinate in the dressing.