Chickpea Quinoa And Celery Salad With Middle Eastern Flavors Recipes
It's the sumac (available in Middle Eastern markets) and the herbs - dill, mint, chives - that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It's all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.
Recipe From cooking.nytimes.com
Provided by Martha Rose Shulman
Categories salads and dressings, main course, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 15
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