Chickpea + Sumac Onion Salad over Spinach

So easy and so flavorful. Sumac is tart and lemony and perfectly savory; it does magic to onions. This quick salad is a modified mashup of two recipes I like (Serious Eats’ Marinated Kale & Sumac Onions and the Kitchn’s Chickpea Salad with Red Onion, Sumac & Lemon). You’ll be eating dinner in about 15 minutes! Here I wilt the spinach, but you could just as deliciously and perhaps even more easily just serve the chickpea salad over a bed of raw spinach.


serves 4


  • 1 medium red onion, thinly sliced
  • 3 15oz cans of chickpeas, drained and rinsed
  • 4 teaspoons, ground sumac
  • 1 teaspoon chile powder
  • 1 teaspoon salt
  • 1/2 bunch parsley, chopped
  • 1/2 bunch dill, chopped
  • juice of 1 large lemon
  • 3 cloves garlic, minced
  • 24 oz (fresh) spinach
  • salt & pepper
  • olive oil


1. In a large bowl, toss the onions with sumac, chile powder, and salt until the onions are well coated. Add the chickpeas, parsley, dill, lemon juice and 2 tablespoons of olive oil, and mix. Taste and adjust seasoning.

2. Heat a couple tablespoons of olive oil over medium heat. Add the garlic and cook for 1 minute. Add the spinach and cook just until wilted. Season with salt and pepper to taste.

3. Divide the spinach among 4 bowls, topping with the chickpea salad. Serve.





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