Chickpea and sumac salad

ingredients

• Chickpea and sumac salad

  • 1 cup (200g) dried chickpeas
  • 1 small brown onion (80g), halved
  • 2 clove garlic, peeled
  • 4 sprigs thyme
  • 1 bay leaf
  • 200 gram watercress, trimmed
  • 1 lebanese cucumber (130g), chopped coarsely
  • 1/2 cup fresh dates (115g), seeded, chopped coarsely
  • 1 small red onion (100g), chopped finely
  • 1 long green chilli, chopped finely
  • 1/4 cup coarsely chopped fresh mint
  • 2 tablespoon lemon juice
  • 2 teaspoon sumac

method

• Chickpea and sumac salad

  • 1

    Place chickpeas in a medium bowl and cover with water; stand overnight. Drain chickpeas; rinse under cold water and drain again. Drain chickpeas and discard solids.

  • 2

    Place chickpeas in a medium saucepan of boiling water with onion, garlic, thyme and bay leaf; return to the boil. Reduce heat; simmer, covered, for about 40 minutes or until chickpeas are tender.

  • 3

    Combine chickpeas and remaining ingredients in large bowl. Serve.