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Categories:
chickpeas quinoa celery tomatoes fresh dill fresh mint chives white sumac dressing lemon juice sherry vinegar salt garlic extra-virgin olive oil freshly ground pepper
Viewed: 34 - Published at: 8 years agoIngredients
- 11/2cups cooked chickpeas (1 15-ounce can, drained and rinsed)
- 11/2cups cooked quinoa (any color)
- 1cup thinly sliced celery
- 3/4cup chopped tomatoes
- 2to 2 tablespoons chopped fresh dill
- 2tablespoons chopped fresh mint
- 1tablespoons minced chives
- 4to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
- 1teaspoon sumac, plus additional for sprinkling
- For the dressing
- 1tablespoon plus 1 teaspoon fresh lemon juice
- 2teaspoons sherry vinegar or white wine vinegar
- Salt to taste
- 1small garlic clove, minced or pureed
- 1/4cup extra-virgin olive oil
- Freshly ground pepper
Method
- 1In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
- 2In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.
