Ingredients
1½cups cooked chickpeas (1 15-ounce can, drained and rinsed)
1½cups cooked quinoa (any color)
1cup thinly sliced celery
¾cup chopped tomatoes
2to 2 tablespoons chopped fresh dill
2tablespoons chopped fresh mint
1tablespoons minced chives
4to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
1teaspoon sumac, plus additional for sprinkling
For the dressing
1tablespoon plus 1 teaspoon fresh lemon juice
2teaspoons sherry vinegar or white wine vinegar
Salt to taste
1small garlic clove, minced or pureed
¼cup extra-virgin olive oil
Freshly ground pepper
Preparation
1In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
2In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.
