Sauteed Chickpea Salad with Roasted Red Peppers, Mint, and Sumac

Ingredients

• 2 cans chickpeas
• 1 T olive oil
• 1 tsp. ground Sumac
• 12 oz. jar roasted red bell peppers, drained
• 1/2 – 1 cup chopped fresh mint
• 3 T chopped red onion or sliced green onions
• 3 T capers
• 2 T fresh-squeezed lemon juice
• 1 tsp. dried mint, optional but good
• 1/4 tsp. salt
• 1 tsp. finely minced garlic
• 3 T extra-virgin olive oil

Directions

1. Set a colander in the sink, add the chickpeas, and run cold water over them until the foamy rinse water is gone. Leave them to drain thoroughly, or blot them with a paper towel if you want to move things along.
2. Warm 1 T olive oil in a large frying pan. Add the drained chickpeas, dust them with 1 tsp. ground Sumac, and cook, stirring now and then, until the chickpeas pick up light browning all over. Plan on about 10 minutes, with a few turns in the pan so the color is even.
3. As the chickpeas cook, transfer the roasted red peppers to a colander so they can drain well.
4. For the dressing, whisk the lemon juice with the ground Sumac, dried mint if you’re using it, salt, finely minced garlic, and olive oil.
5. Once the chickpeas are nicely colored, move them to a bowl and toss them with about half the dressing. Leave them to soak up that flavor while you get the remaining ingredients ready.
6. Rinse the mint, dry it in a salad spinner or with paper towels, then chop it.
7. When the roasted red peppers have drained well, cut them into small bite-sized pieces.
8. Slice the green onion thinly.
9. After the chickpeas have cooled to nearly room temperature, add them to a medium-sized salad bowl with the diced roasted red pepper, chopped mint, and capers.
10. Add enough of the remaining dressing to lightly coat everything, then stir gently. Serve the salad right away, or let it sit in the fridge all day or even overnight.