Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors

By Martha Rose Shulman

Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors
Andrew Scrivani for The New York Times
Total Time
10 minutes
Prep Time
15 minutes
Rating
5(364)
Comments
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It’s the sumac (available in Middle Eastern markets) and the herbs – dill, mint, chives – that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It’s all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.

Featured in: 50 Ways to Love Your Quinoa

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Ingredients

Yield:Serves 4
  • 1½cups cooked chickpeas (1 15-ounce can, drained and rinsed)
  • 1½cups cooked quinoa (any color)
  • 1cup thinly sliced celery
  • ¾cup chopped tomatoes
  • 1 to 2tablespoons chopped fresh dill
  • 2tablespoons chopped fresh mint
  • 1tablespoons minced chives
  • 2 to 4tablespoons 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

322 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 9 grams protein; 507 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.

  2. Step 2

    In 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.

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Ratings

5 out of 5
364 user ratings
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Comments

Steph r.

Fast and tasty. Make the dressing first in the bowl you’re going to assemble the salad in and then you’ll have one less thing to wash.

Karen

I doubled the recipe and took it to a potluck at my synagogue. Every bit was eaten and it got great reviews. Thanks!

Janet

I didn't have mint so increased the dill a little. Used quartered heirloom cherry tomatoes which gave a nice color. Crunchy with the celery. The sumac really makes it. Delicious!

Lark

Super easy and yummy. I made a couple substitutions based on what I had: lime juice, red wine vinegar, dried dill (1/2 tsp). Since I wanted more protein making it for lunch I boiled some eggs, chopped them, sprinkled them with more sumac. I would 100% make this again my husband and I loved it. Next time I’m thinking pita bread and hummus w it!

carol

Super good and easy--and healthy too!

SherryV

Added dried cherries and thinly sliced radishes

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