Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette
Prep time: 
Cook time: 
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Yield: about 12 servings
Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette features the tangy bright citrus-like flavor of sumac tempered with honey. Three kinds of bell peppers add color and crunch, and two kinds of fresh herbs make it something truly special.
  • 1 lb (450 g) dried chickpeas (or 4 (16 oz) cans no-salt-added chickpeas, rinsed and drained)
  • 1 medium onion, diced small
  • 1 large clove garlic, crushed
  • ½ cup (120 ml) extra-virgin olive oil
  • 6 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1½ teaspoons sumac
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 roasted red bell pepper, diced
  • 1 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 bunch fresh parsley, chopped
  • ½ bunch fresh mint, chopped
  1. If using canned chickpeas, add the chickpeas to a large bowl and cover by at least 5 inches with cool water; soak overnight, and then rinse and drain. Add the chickpeas to a large pot and fill with water. Bring up to a boil, and then turn the heat down to simmer, cover the pot, and cook until the chickpeas are tender, checking them occasionally and adding more water as necessary. (This can take anywhere from 1 to 3 hours.) Drain the chickpeas and cool to room temperature.
  2. Combine the onion, garlic, oil, vinegar, honey, sumac, Dijon, salt, and black pepper in a large bowl and let it sit for 15 minutes at room temperature.
  3. Stir in the chickpeas and bell peppers. Serve immediately, or refrigerate up to 5 days before serving.
  4. Right before serving, stir in the parsley and mint.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/sweet-pepper-chickpea-salad-with-mint-and-honey-sumac-vinaigrette/