Jun 01

Recipe: Sumac-Spiced Chickpea and Black Bean Salad

This is a guest blog post by Amanda Natividad of NatureBox. It was originally posted here.
This filling, protein-rich salad is fresh and easy to make. With the salty bite from the parsley and brightness of the sumac spice, you’ll be scarfing down second helpings in no time!

Serves: 6
Prep time: 15 minutes

1 14.5 ounce can chickpeas, drained and rinsed
1 14.5 ounce can black beans, drained and rinsed
1 small shallot, chopped
2 roma tomatoes, seeded and chopped
1/3 cup chopped parsley (about 1 small package)
Kosher salt
Freshly ground black pepper

For the sumac red wine vinaigrette:

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic, minced



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>