Sumac-Spiced Tomato and Chickpea Salad with Yogurt Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Middle Eastern salad of tomatoes, chickpeas, red onion, and arugula with warm spices like sumac, cumin, and coriander, served with a cool yogurt sauce. Flavorful and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Greek yogurt
- 1 or 2 small cucumbers
- kosher salt
- 1.5 tablespoons fresh lemon juice, from about half a lemon
- 1 clove garlic minced
- 1 teaspoon sumac (see notes above)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- flaky sea salt, such as Maldon, and freshly ground black pepper
- 3 to 4 large beefsteak or heirloom tomatoes
- 1/2 red onion thinly sliced
- 1 cup cooked chickpeas
- 1 cup cherry tomatoes, halved
- 1 handful of arugula
- 2 tablespoon vinegar (white balsamic, red wine, white wine, champagne)
- 2 tablespoons olive oil
- Good bread for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 920mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 164mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 920MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.