Chickpea Sumac Salad
COMMENTS
-
Robert Marshall on
Made this yesterday evening. For some reason I was out of regular chili powder so ended up using your Allepo Chili instead. Just a touch of heat, which was nice. Also, used Meyer Lemons from my yard, which are not nearly as sour as normal lemons.
Turned out really nice, and would go good with some kind of Middle Eastern chicken dish.
Just had some more for dinner tonight. The onions have softened over night, and the beans seem to be a little firmer after sitting in the fridge over night. I also think that more dressing would be helpful if this is going to be kept overnight.
As is, I’d give it a 3.5/5, and will probably make it again, though i’d cut the batch in half since I’m generally only cooking for myself.
-
Marilyn on
This salad is SO GOOD! The onions really need to be thin. I’m going to try the grater next time. I have been enjoying it all week and love it with a dollop of cottage cheese.
-
Erica Perez on
Hi John,
So sorry for the delay in responding to your comment! Unfortunately I don’t have a good replacement that is sugar-free, but a less sugary option might be reduced balsamic vinegar. Hope that helps! -
John Palacios on
What sort of sugar free low carb replacement can you use for pomegranate molasses?
Such a great dish!! I just used canned chickpeas in a bit of a rush and it turned out great. Served over rice as my lunch throughout the week