Description
No cooking is required for this chickpea kidney bean snap pea salad. Just combine the ingredients in one big bowl and you’re all finished.
Ingredients
- 1–15 ounce can chickpeas, drained and rinsed
- 1–15 ounce can kidney beans, drained and rinsed
- 4 ounces sugar snap peas, trimmed and roughly chopped
- 2 scallions, thinly sliced
- 1/4 cup roughly chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sumac
- Juice of 1/2 lemon
Instructions
- Combine the chickpeas, kidney beans, snap peas, scallions, parsley, salt, pepper and sumac in a large bowl. Stir in the lemon juice.
Where can I find sumac in store?
Sumac should be with the rest of the dried spices. I bought mine at Whole Foods. You can also find sumac on Amazon: https://www.amazon.com/s?k=sumac&ref=nb_sb_noss_1
No EVOO?
★★★★
I felt like the lemon juice was enough for the salad. If you find the citrus too strong, you could add a little olive oil.
I am making this recipe this evening. It’s a great recipe. I love the citrus, but for some in my family straight lemon is too sour. I grow Meyer lemons which are great for this. I also like the mouth feel and taste that a little bit EVOO adds to most salads. Thanks for the recipe!
★★★★