Sumac-Dusted Red Onion, Mint, and White Bean Salad
- Total Time
Ground sumac, made from the dried berries of a sumac bush that grows in the Middle East and in parts of Italy, is a beautiful dark red powder with a somewhat coarse texture and tart lemony flavor.
uncooked red onion(s)1 small, thinly sliced (about 3/4 cup)
ground sumac2 tsp
low-fat vinaigrette salad dressing¼ cup(s), olive oil variety
low-fat vinaigrette salad dressing2 tsp, olive oil variety
chickpeas31 oz, 2 ( 15 1/2-ounce) cans, rinsed and drained
fresh mint leaves½ cup(s), lightly packed, torn
table salt¼ tsp, or to taste
- Put onion in small bowl; sprinkle with sumac and drizzle with 2 teaspoons vinaigrette. Toss with your hands, gently massaging sumac into onion. Let stand, tossing occasionally, until onion is wilted, about 30 minutes.
- Stir together chickpeas, mint, remaining 1/4 cup vinaigrette, and salt in serving bowl and top with onions.
- Per serving: 2/3 cup