Recipe: Sumac-Spiced Chickpea and Black Bean Salad

This is a guest blog post by Amanda Natividad of NatureBox. It was originally posted here.

This filling, protein-rich salad is fresh and easy to make. With the salty bite from the parsley and brightness of the sumac spice, you’ll be scarfing down second helpings in no time!

Serves: 6
Prep time:
15 minutes


  • 1 14.5 ounce can chickpeas, drained and rinsed
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 small shallot, chopped
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped parsley (about 1 small package)
  • Kosher salt
  • Freshly ground black pepper

For the sumac red wine vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sumac


1. Toss together the chickpeas, beans, shallot, tomatoes and parsley. Season with a pinch or two of salt and pepper, or to taste.
2. In a small bowl, whisk together the red wine vinegar, oil, garlic and sumac. Pour over the dressing and gently toss.

Want more filling salad ideas? Look through our salad recipes!

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Amanda Natividad is the Editor of the NatureBox Blog, where she posts healthy recipes and information about food to help you sustain a healthier lifestyle. You can follow her on Twitter.

  • Briyin

    Thanks for the great recipe. I’ll be on the lookout for sumac to try this. It’d be great to see what the measurements would be if one was to start with dried chickpeas (and soak/cook the right amount for the recipe)? Anyone got a handy converter, perhaps? :)

    • Amanda Natividad

      Hi Briyin! You could definitely use dried chickpeas! After letting them soak about 12 hours, I’d cook 2-1/2 cups of these chickpeas in 5 cups water (a 2:1 ratio of water:chickpeas). I hope that helps!