This Sumac Chickpea Sandwich Salad is everything you want from a summer sandwich: vibrant, fresh, and satisfying without being heavy. Beautiful chickpeas are mixed with red bell pepper, sweet roma tomato, white onion, garlic, and a kick of jalapeño, then finished with a blend of spices highlighted with zesty and bright sumac. It’s naturally dairy-free and high in plant-based protein and fiber, and comes together in a single pot with little monitoring or effort. Ingredients are added to the pot in stages, which makes it incredibly forgiven.
Think of this recipe as the chickpea equivalent to a summer tuna or egg salad: flavorful, satisfying, and perfect to load up on a sandwich or wrap. It pairs great with creamy toppings such as hummus or sliced avocado, or bright flavors like crisp lettuce and pickled onions.
Why You’ll Love This Recipe
Easy, tasty, and keeps well. This recipe is as portable as a wrap or sandwich, which makes it possible to use for meal prep and weekday lunches. It is extremely healthy with high fiber, high protein chickpeas. It is also somewhat versatile, with toppings and breading flexible—if you don’t end up eating it straight out of the pot.
Can I Double This Recipe?
The recipe is scaleable, so you can double ingredients to make a larger portion, or half it to make a smaller one. The only issue you may run into is the water quantity in the pot. If you find that ingredients begin to stick to the sides or brown in any way, add water to the pot, 1 tbsp at a time, as needed.
A Word on Sumac
Sumac may not be an ingredient you already have in your spice cabinet, but it is non-negotiable for this recipe. It is bright red and zesty, citrus-y, and tangy. You will immediately fall in love. If your grocery store does not carry Sumac, you may be able to find it at a speciality store.
Sumac Chickpea Sandwich Salad
Ingredients
Equipment
Method
- Fill a pot with water about 1 inch deep, fill with 1 tsp salt, and bring to a boil.
- Once the pot comes to a boil, add 1 diced roma tomato and 1 diced red bell pepper. Cover the pot.
- After the water begins to reduce and turns red, after about 10 minutes or when fragrant, add 1 diced white onion, 3 cloves or chopped garlic, and 1 tsp of white sugar. Stir well, then cover again.
- Once vegetables are soft, about 5 minutes, uncover. Add 1 chopped jalapeño, 1/4 cup roughly copped cilantro, and 1 15.5 oz can of chickpeas, rinsed and drained. Stir well and cover.
- After 5 minutes, remove cover and add seasonings: 1 tsp sumac, 1/2 tsp za'atar, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp black pepper, and 1 tsp of lemon juice. Stir well.
- Take a potato masher, or a fork, and gently mash until about 3/4 of the chickpeas are crushed, until mixture begins to stick together.
- Serve atop toasted bread with desired toppings, and enjoy.
