The overwhelming onions are mellowed with salt and sumac overnight in refrigerator before they mingle with the tender chickpeas in this salad. It’s one of the easy recipes for beginners that anyone can try and impress others. Serve with a glass of fresh juice for a light lunch or as a side for a special dinner. Smart Recipes, Indian,Vegetarian Recipes, Other Recipes, Recipes Other Indian,Vegetarian Chickpea Salad With Red Onion, Sumac And Lemon Chickpea Salad With Red Onion, Sumac And Lemon Recipe | PT2H15M Serves 6 Ingredients: 3 Cups Uncooked Chickpeas 1 Tablespoon Fresh Mint 4 Cloves Garlic 1 Large Red Onion 1 Tablespoon Sumac 1 Teaspoon Chili Powder 1 Teaspoon Salt & Freshly Ground Black Pepper 1 Bunch Italian Parsley Leaves 3 Tablespoons Fresh Lemon Juice 2 Tablespoons Pomegranate Syrup 2 Tablespoons Extra-Virgin Olive Oil In a large bowl of water, soak chickpeas overnight. Drain the chickpeas. In a large pan of water, add chickpeas, garlic cloves, a few pinches of salt and pepper and bring to a boil. Reduce the heat and simmer for about 1-2 hours or until just tender. In a large bowl, add onion slices, sumac, chili powder and salt and with your hands, massage the spices into onion slices. Drain off any liquid from bowl. Add chickpeas and parsley and toss to coat. In another small bowl, add olive oil, lemon juice, pomegranate syrup, salt and pepper and beat until well combined. Pour dressing over chickpeas mixture and toss to coat well. Refrigerate until serving. Garnish with mint and serve.

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