Our trip to Jordan may have been our first known exposure to sumac seasoning, maybe because when we hear "sumac," our minds immediate go to "poison" and we pass on that meal.
Turns out, it's delicious though, so I'm seeking out recipes. Serving this salad with some Amman-inspired cauliflower steaks.
Recipe by Faith Durand via Kitchn | Serves: 3 as a side dish| Time: 15 min.
1 14 oz. can #chickpeas, drained
2 cloves garlic, smashed
1/2 large red onion, sliced very thin
1/2 tbsp sumac
1/2 tsp chili powder
1/2 tsp salt
1/2 bunch Italian parsley, leaves finely chopped
1.5 tbsp lemon juice
1 tbsp EVO
1 tbsp pomegranate juice
4 sprigs fresh mint
Add onion to a large bowl. Stir in the sumac, chili powder, and salt. Use your hands to massage the spices and salt into the onions for several minutes. Drain off any liquid that develops in the bottom of the bowl.
Add the chickpeas and chopped parsley to the onions and use your hands or two forks to toss everything thoroughly. Whisk together the lemon juice, olive oil, and pomegranate syrup and toss with the salad. Season to taste with salt and pepper.
Continue tossing until the onions are fully incorporated and no longer in small clumps.
Refrigerate until serving (I made the night before).
Just before serving, finely chop the mint leaves and sprinkle over the salad.