Kalyn's Kitchen

Chickpea Salad with Red Pepper, Mint, and Sumac

Chickpea Salad with Red Pepper, Mint, and Sumac is so delicious; if you haven’t tried Sumac, get some soon and make this tasty salad that’s vegan and gluten-free!

PIN Chickpea Salad with Sumac to try it later!

Chickpea Salad on serving plate

When you see Chickpea Salad with Red Pepper, Mint, and Sumac, I’m hoping it’s the word Sumac that jumps out at you. If you’re not familiar with it, Sumac is a middle eastern spice made from the dried berry-like fruit of some species of the Sumac plant. (Don’t confuse it with the invasive Sumac that grows wild in some places and causes a skin reaction similar to poison ivy; this is a different variety of Sumac.) This vegan chickpea (garbanzo bean) salad that has red pepper, mint, and Sumac has some of my favorite salad ingredients, and this is perfect for a tasty meatless dinner on a hot summer day

When I spotted the inspiring recipe, it felt like it was meant to have Sumac (affiliate link) which I used to spice up the chickpeas and the dressing. Of course you can certainly make the salad without Sumac, but I highly recommend getting some if you don’t have it on hand. I also used some dried mint in the dressing, plus fresh mint in the salad but if you don’t have dried mint this salad will still be delicious without it.

What ingredients do you need for this recipe?

What is Sumac?

I’m a long-time fan of Sumac, which is a reddish-purple ground spice that’s commonly used in middle eastern cooking. It has a lemony flavor that’s good on so many foods and I’ve used Sumac on hummus, in Fattoush Lebanese Salad, in salad dressing, on eggs, and even on Cauliflower Rice. It’s often used on dishes with garbanzo beans, and it adds a nice flavor to this salad. Sumac also one of the components of Za’atar, a middle eastern blend of spices. Read more about Sumac if you’re not familiar with it.

I had known about Sumac for years when a reader sent me a great recipe for Fattoush and I learned the trick of mixing Sumac into the dressing for a flavor boost that’s really delightful, and I’ve been using it that way ever since. Then I went to Istanbul and met Zerrin, and she gave me some wonderfully fresh Sumac from Turkey. And when I read that Sumac is one of the ten most popular spices used in Turkish Cuisine, and I knew I wanted to encourage you to use more Sumac in your kitchen!

Chickpea Salad with Red Pepper, Mint, and Sumac process shots collage

How to make Chickpea Salad with Red Pepper, Mint, and Sumac:

(Scroll down for complete recipe with nutritional information.)

  1. First, here’s a picture of the Sumac (affiliate link) that adds so much flavor to this salad.
  2. Saute the rinsed and drained chickpeas in olive oil, with a teaspoon of Sumac stirred in.
  3. Whisk together lemon juice, ground Sumac, dried mint (If using), salt, finely minced garlic, and olive oil to make the dressing.
  4. When the chickpeas are nicely browned, put them in a bowl, pour dressing over, and let them marinate in the dressing while you prep other ingredients.
  5. Chop up the drained red peppers and mint and slice the green onion (or chop red onion).
  6. When chickpeas are cooled to room temperature, mix in the red pepper, mint, and green onion and season salad with salt and fresh ground black pepper.
  7. This salad can be refrigerated before you serve it, and it will keep for a day or two in the fridge, although I like it best when it’s freshly made.

Chickpea Salad with Red Pepper, Mint, and Sumac close-up photo

Make it a Meal:

This would be great with  Very Greek Grilled Chicken or Greek Seasoned Grilled Pork Chops, or serve it with something like Spicy Grilled Eggplant for a vegetarian meal.

More Tasty Recipes Using Sumac:

Twice-Baked Sweet Potatoes with Feta from Kalyn’s Kitchen
Ottolenghi’s Fried Beans with Sorrel, Feta, and Sumac from David Lebovitz
Fattoush Lebanese Salad from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Chickpea Salad with Red Pepper, Mint, and Sumac

Chickpea Salad with Red Pepper, Mint, and Sumac

Yield About 6 servings
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

If you haven’t tried Sumac, get some soon and make this Chickpea Salad with Red Pepper, Mint, and Sumac!



  • two 15.5 oz. cans chickpeas (see notes)
  • 1 T olive oil
  • 1 tsp. ground Sumac (see note)
  • 12 oz. jar roasted red bell peppers, drained (or use 3 red peppers and roast them yourself - see note)
  • 1/2 chopped fresh mint (more or less, to taste)
  • 3 T sliced green onions (see notes)

Dressing Ingredients:

  • 2 T fresh-squeezed lemon juice
  • 1 tsp. ground Sumac (see note)
  • 1 tsp. dried mint (optional but good)
  • 1/4 tsp. salt
  • 1 tsp. finely minced garlic
  • 3 T extra-virgin olive oil


  1. Put chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.
  2. Let chickpeas drain well, or pat dry with a paper towel if you want to speed it up a bit.
  3. Heat 1 T olive oil in a large frying pan, add drained chickpeas, sprinkle with 1 tsp. ground Sumac (affiliate link), and saute chickpeas until they are lightly browned.
  4. This will take about 10 minutes, turning the chickpeas several times so they get browned on all sides.
  5. While chickpeas are cooking, put roasted red peppers into a colander and let them drain well.
  6. Whisk together the lemon juice, ground Sumac, dried mint (If using), salt, finely minced garlic, and olive oil to make the dressing.
  7. When chickpeas are nicely browned, put then in a bowl and combine with about half the dressing.
  8. Let the chickpeas marinate while you prep the other ingredients.
  9. Wash mint, spin dry or dry with paper towels, and chop.
  10. When red peppers are well drained, chop them into small bite-sized pieces.
  11. Thinly slice the green onion.
  12. When chickpeas have cooled to almost room temperature, combine them with the diced roasted red pepper, chopped mint, and capers in a medium-sized salad bowl.
  13. Stir in enough dressing to lightly moisten all ingredients.
  14. The salad can be served immediately, or it can marinate all day or even overnight in the fridge.


You can use about 4 cups freshly cooked chickpeas if you prefer. If you don't have Sumac (affiliate link), you could substitute Za'atar Spice Mix (affiliate link) if you have that.  Use my method for roasting your own red peppers if you want to use fresh peppers instead. Use chopped red onion if you don't have green onions.

This recipe adapted from Spanish Chickpea Salad at The Taste Space.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 131mgCarbohydrates: 28gFiber: 7gSugar: 7gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Chickpea Salad with Red Pepper, Mint, and Sumac square thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chickpea Salad with Red Pepper, Mint, and Sumac is too high in carbs to be suitable for strict low-carb diets. However, everything in this salad is a low-glycemic ingredient that would be approved for the original South Beach Diet.  Dried beans are limited to 1/3 – 1/2 cup serving for Phase One and I would definitely serve this as a side dish salad for South Beach if you’re actively trying to lose weight.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2011. It was last updated in 2021 with more information.

Pinterest image of Chickpea Salad with Red Pepper, Mint, and Sumac

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    35 Comments on “Chickpea Salad with Red Pepper, Mint, and Sumac”

  1. Love the updated photos (and love sumac, too)!

  2. This sounds so delicious! And I do indeed have a lot of sumac in my spice collection, just waiting to be made into plenty of salad. 🙂 Yay!

  3. Love your new photos and the addition of sumac. 🙂

  4. Thanks Joanne! Sumac is so nice and tart, love it!

  5. Sumac is definitely one of my favorite spices! I love it in salads like this!

  6. Cara, I do think sauteeing the chickpeas really bumped up the flavor!

  7. I certainly noticed the sumac, but was most intrigued by the sauteed part – what a great way to prepare a chickpea salad!

  8. Peggy, I am craaaaazy about Sumac. If you like lemon you'll love it.

  9. I love chickpeas and this salad sounds like it would be a great side dish! Definitely going to have to find some sumac spice =)

  10. Hillary, I loved it. I'm not a vegetarian, but I am trying to eat a lot more meatless meals these days.

  11. I know what I'm packing for lunch in a few days! Although I'm not vegan just vegetarian, I love making completely veggie meals. It's affordable and yummy. Nice work.

  12. Karen, yes I mean the brine from the bottle of capers. Good catch though, I will edit to make it more clear. Thanks!