Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors

By Martha Rose Shulman

Published June 19, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Prep Time
15 minutes
Rating
5(380)
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.

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Ingredients

Yield:Serves 4

  • 1 ½ cups cooked chickpeas (1 15-ounce can, drained and rinsed)

  • 1 ½ cups cooked quinoa (any color)

  • 1 cup thinly sliced celery

  • ¾ cup chopped tomatoes

  • 1 to 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh mint

  • 1 tablespoons minced chives

  • 2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)

  • 1 teaspoon sumac, plus additional for sprinkling

FOR THE DRESSING

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • 2 teaspoons sherry vinegar or white wine vinegar

  • Salt to taste

  • 1 small garlic clove, minced or pureed

  • ¼ cup extra-virgin olive oil

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 322 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 8 grams fiber; 507 milligrams sodium; 9 grams protein; 5 grams sugar

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
380 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!

Dario

Made precisely as per recipe. Excellent!

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!

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