Chickpea salad with parsley, sumac, red walnuts

Ok, not really knowing how to especially feature these delicious red walnuts I acquired, I went simple on this one.

chickpea salad

Chickpea, parsley, sumac red walnuts salad

Sumac is a spice used in middle eastern cooking. It is a purplish-red powder ground up from the fruit of the sumac plant, and has an earthy lemony taste. The color of my red walnuts reminded me of the color of sumac, so off we went.

You could round this out with some pita bread or quinoa, or serve along side some meat or fish, but it was lovely out of a bowl on its own with some sliced carrots tonight.

Chickpea salad with parsley, sumac and red walnuts

1 can chickpeas (15 oz) rinsed and drained
1 cup chopped flat leaf parsley
1/2 cup chopped cucumber (about 1/4 of a medium sized cucumber)
1/4 cup chopped chives (you could use red or white onion)
1/2 cup chopped walnuts
2 tablespoons sumac
1 tablespoon lemon juice
1 tablespoon olive oil

Combine chickpeas, parsley, cucumber, chives, walnuts and sumac in a bowl. Add the lemon juice, olive oil, and salt and pepper to taste, and mix thoroughly.


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