Sauteed Chickpea Salad with Sumac

This vegan and gluten-free Sauteed Chickpea Salad has roasted red pepper, red or green onion, chopped mint, and Sumac!

2 cans chickpeas (15.5 oz. can, or use about 4 cups freshly cooked chickpeas)
1 T olive oil
1 tsp. ground Sumac
12 oz. jar roasted red bell peppers, drained
1/2 – 1 cup chopped fresh mint (more or less, to taste)
3 T chopped red onion or sliced green onions
3 T capers (optional, I left them out when I updated the photos)

Dressing Ingredients:
2 T fresh-squeezed lemon juice
1 tsp. ground Sumac
1 tsp. dried mint (optional but good)
1/4 tsp. salt
1 tsp. finely minced garlic
3 T extra-virgin olive oil

View the full recipe at Kalyn’s Kitchen →