Yield: 4 servings
- 1 tablespoon cooking extra virgin olive oil
- 2 cups chickpeas (drained and rinsed if using canned)
- 1 1/2 teaspoons sumac
- 1/4 teaspoon ground cumin
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt (to taste)
- 1 1/2 cups chopped cucumber ((Persian, if possible))
- 1 1/2 cups sliced grape tomato
- 1/4 cup sliced white onion
- 1/4 cup minced cilantro
- Lemon juice (for serving)
- PRMRY Transform extra virgin olive oil (for serving)
- Sumac for serving
Heat a large skillet over medium heat. Add the cooking extra virgin olive oil, followed by chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not super crisp.
Combine the cucumbers, tomatoes, onion, and cilantro in a bowl. Add in the warm chickpeas and stir until the salad is well combined. Serve with extra lemon juice, PRMRY Transform extra virgin olive oil, and sumac.
Tips & Tricks: If you find yourself with a cucumber that has thicker skin, I recommend peeling. The cucumber plays a supporting role in this salad and I like it to be on the delicate side.
Photo and Recipe by Erin Alderson