Sauteed chickpea salad

 

Ingredients:

2 cans chickpeas (15.5 oz. can, or use about 4 cups freshly cooked chickpeas)
1 T olive oil
1 tsp. ground Sumac
(or could substitute Za'atar if you have that but not Sumac)
12 oz. jar roasted red bell peppers, drained
(or use 3 red peppers and roast them yourself)
1/2 cup chopped fresh mint (more or less, to taste)
3 T capers (can be rinsed if you prefer)

Dressing Ingredients:

2 T fresh-squeezed lemon juice
1 tsp. caper brine (from the jar)
1 tsp. ground Sumac
(or could substitute Za'atar if you have that but not Sumac)
1/4 tsp. salt
1 tsp. finely minced garlic
3 T extra-virgin olive oil

Instructions:

Put chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears.  Let chickpeas drain well, or pat dry with a paper towel if you want to speed it up a bit.  Heat 1 T olive oil in a large frying pan, add drained chickpeas, sprinkle with 1 tsp. ground Sumac, and saute chickpeas until they are lightly browned.  This will take about 10 minutes, turning the chickpeas several times so they get browned on all sides.  (Let chickpeas cool for 10-20 minutes before you combine them with other ingredients in the salad.)

Cr: sauteed chickpea salad