Sumac-Dusted Red Onion, Mint, and White Bean Salad

Total Time
36 min
6 min
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 sumac

2 tsp

low-fat vinaigrette salad dressing

¼ cup(s), olive oil variety

low-fat vinaigrette salad dressing

2 tsp, olive oil variety


31 oz, 2 ( 15 1/2-ounce) cans, rinsed and drained

fresh mint leaves

½ cup(s), lightly packed, torn

table salt

¼ tsp, or to taste


  1. 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.
  2. Stir together chickpeas, mint, remaining 1/4 cup vinaigrette, and salt in serving bowl and top with onions.
  3. Per serving: 2/3 cup


The addition of fruit would add a bit of fresh zing to this made-for-fall salad For 0 SmartPoints, add thinly sliced or diced unpeeled red-skinned pear or apple to the salad so it gets coated with the vinaigrette.

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