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Ingredients

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

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Ready In 20 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Heat a large skillet over medium heat.
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Step 2

• 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.
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Step 3

• Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not super crisp.
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Step 4

• Combine the cucumbers, tomatoes, onion, and cilantro in a bowl.
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Step 5

• Add in the warm chickpeas and stir until the salad is well combined.
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Step 6

• Serve with extra lemon juice, olive oil, and sumac.
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