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Sauteed Chickpea Salad with Roasted Red Peppers, Mint, and Sumac
KALYN'S KITCHEN18Ingredients
35Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 cans chickpeas (15.5 oz. can, or use about 4 cups freshly cooked chickpeas)
- 1 Tbsp. olive oil
- 1 tsp. ground sumac
- za'atar
- sumac
- 12 oz. roasted red bell peppers (drained)
- 3 red peppers (and roast them yourself)
- 1 cup chopped fresh mint (more or less, to taste)
- 3 Tbsp. sliced green onions
- 3 Tbsp. capers (optional, I left them out when I updated the photos)
- 2 Tbsp. lemon juice (fresh-squeezed)
- 1 tsp. ground sumac
- za'atar
- sumac
- 1 tsp. dried mint (optional but good)
- 1/4 tsp. salt
- 1 tsp. minced garlic (finely)
- 3 Tbsp. extra-virgin olive oil
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