Chickpea Salad Recipe- Sumac, Aleppo Pepper & Egg Delight

Last Updated on 1 month by Neha Deshmukh

Chickpea Salad Recipe – Sumac, Aleppo Pepper & Egg Delight

Hey everyone! I’m so excited to share this vibrant chickpea salad recipe with you. It’s a little different from your usual salad – packed with flavour thanks to some amazing Middle Eastern spices. I first stumbled upon a version of this while travelling, and I’ve been tweaking it ever since to get it just right. It’s become a regular in my kitchen, especially when I want something quick, healthy, and seriously delicious.

Why You’ll Love This Recipe

This chickpea salad is a total winner for so many reasons! It’s incredibly easy to make, taking only about 10 minutes to throw together. Plus, it’s bursting with fresh flavours and textures – the creamy chickpeas, crunchy veggies, and zesty dressing are a match made in heaven. It’s also super versatile; perfect as a light lunch, a side dish, or even a filling for wraps. Honestly, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1 teaspoon balsamic vinegar
• ½ lemon (juice) – about 1 tablespoon
• ¼ cup olive oil (60ml)
• 1 clove garlic, minced
• 1 teaspoon sumac
• ½ teaspoon cumin powder
• ½ teaspoon Aleppo pepper
• ¼ teaspoon cayenne pepper (optional, for extra heat!)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ tablespoon fresh mint, chopped
• ½ tablespoon fresh cilantro (or parsley), chopped
• 15 oz (425g) cooked chickpeas, drained and rinsed
• 4 hard-boiled eggs, sliced
• ½ medium cucumber, cubed
• ¼ cup red onions, chopped
• 2 green onions (scallions), chopped
• ½ cup red bell pepper, chopped
• ½ tablespoon mint leaves, chopped (extra for garnish)
• 1 tablespoon cilantro, chopped (extra for garnish)

Ingredient Notes

Let’s talk about a few key ingredients!

• Sumac: This is a must for that tangy, lemony flavour. It’s a vibrant red spice made from dried sumac berries, commonly used in Middle Eastern cuisine. You can find it at most spice shops or online.
• Aleppo Pepper: Don’t be scared by the name! Aleppo pepper is a mild chili pepper with a fruity, slightly smoky flavour. It adds a lovely warmth without being overly spicy. If you can’t find it, a pinch of smoked paprika and a tiny dash of cayenne can work in a pinch.
• Chickpeas: I prefer using canned chickpeas for convenience, but you can absolutely use dried chickpeas. Just make sure to cook them until tender before using.
• Regional Variations: You’ll find chickpea salads all over the Middle East and beyond! Some versions include tomatoes, pickles, or even tahini in the dressing. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s whip up that amazing dressing. In a small bowl, whisk together the balsamic vinegar, lemon juice, olive oil, minced garlic, sumac, cumin, Aleppo pepper, cayenne pepper (if using), salt, pepper, chopped mint, and cilantro. Give it a good whisk until everything is nicely combined.
2. Now, in a large mixing bowl, combine the cooked chickpeas, chopped red bell pepper, red onions, green onions, cubed cucumber, chopped mint leaves, and cilantro.
3. Gently add the sliced hard-boiled eggs to the bowl. We want to keep them intact as much as possible!
4. Pour the prepared dressing over the salad and toss lightly to coat everything. Be gentle so you don’t mash the eggs.
5. Transfer the salad to a serving dish. Garnish with a sprinkle of extra sumac and Aleppo pepper for a beautiful presentation.
6. Serve immediately and enjoy!

Expert Tips

• Don’t overdress the salad! You want the flavours to shine, not be drowned in dressing. Start with a little and add more if needed.
• Chill the ingredients: Using chilled chickpeas and veggies will make the salad even more refreshing.
• Taste as you go: Adjust the seasoning to your liking. More sumac for tanginess? A pinch more cayenne for heat? It’s your salad, make it perfect!

Variations

• Vegan Adaptation: Simply omit the hard-boiled eggs! You can add some chopped avocado for extra creaminess and healthy fats. My friend, Priya, swears by this version.
• Spice Level Adjustment: If you’re sensitive to spice, skip the cayenne pepper altogether. Or, if you like things really hot, add a little more Aleppo pepper or a pinch of chili flakes.
• Protein Boost Options: Add some grilled chicken, feta cheese, or even some smoked salmon for an extra protein kick.

Serving Suggestions

This chickpea salad is incredibly versatile! Here are a few ideas:

• As a light lunch: Serve it on its own with a side of pita bread or crackers.
• As a side dish: Pair it with grilled meats, fish, or vegetables.
• In a wrap: Spoon it into a whole-wheat wrap with some lettuce and a drizzle of tahini.
• On top of greens: Create a heartier salad by serving it over a bed of mixed greens.

Storage Instructions

This salad is best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the salad may become a little soggy as it sits, so it’s best to enjoy it fresh.

FAQs

Is this salad best served immediately?

Yes, absolutely! It’s at its best when the veggies are crisp and the dressing is fresh.

Can I use dried chickpeas instead of canned?

Definitely! Just make sure to cook about 1 cup of dried chickpeas until they’re tender, then drain and rinse them before using.

What can I substitute for Aleppo pepper?

If you can’t find Aleppo pepper, you can use a pinch of smoked paprika and a tiny dash of cayenne pepper. It won’t be exactly the same, but it will add a similar warmth and flavour.

How can I make this salad ahead of time?

You can prepare the dressing and chop the vegetables ahead of time. Store them separately in the refrigerator and combine everything just before serving.

Can this salad be served as a wrap filling?

Yes! It’s fantastic in a wrap. Just spoon it into a whole-wheat wrap with some lettuce and a drizzle of tahini or yogurt sauce.