- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried red pepper flakes
- 1 tsp ground sumac
- 1-2 cloves garlic, minced
- 1/2 tsp salt
- 1 pint cherry tomatoes, halved
- 1/2 small red onion
- 1 cup fresh herbs (basil, mint, and flat-leaf parsley)
- 1 (15 oz) can low-sodium chickpeas, drained
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- Ground pepper
In a small bowl, mix coriander, cumin, red pepper flakes, sumac, minced garlic, and salt. Lay out the halved tomatoes on a baking sheet and sprinkle with the spice mixture. Let sit while preparing the chickpeas.
To prepare chickpeas, thinly slice red onion and roughly chop fresh herbs. Add to a small bowl and toss with chickpeas and vinegar. Add olive oil and season with fresh ground pepper. Stir and taste. Add more salt, pepper, and/or olive oil, if desired.
When ready to enjoy, first serve a scoop of chickpeas and then top with tomatoes. Can be eaten as a side salad, on top of toasted bread, or with romaine lettuce leaves.
Substitution: 1-2 tsp lemon juice can be used in place of sumac.
Nutrition per serving: 180 calories; 9g total fat (1g saturated); 390 mg sodium; 20g carbohydrates; 7g dietary fiber; 5g sugar (0g added sugar); 7g protein
Submitted by University of Utah Dietetic Intern Britta Retzlaff