Recipe by: Oaktown Spice Shop
Serves 6 as a side dish
3 cups uncooked chickpeas or 4 cans chickpeas, rinsed and drained
4 garlic cloves, peeled and smashed
Salt and freshly ground Burlap & Barrel Zanzibar Black Peppercorns
1 large red onion, sliced thin
2 tablespoons Burlap & Barrel Cured Sumac plus more for sprinkling
1 tablespoon Burlap & Barrel Silk Chili Flakes
1 teaspoon salt
1 bunch Italian parsley, leaves finely chopped
1 1/2 large lemons, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
3 tablespoons pomegranate molasses
5 to 6 sprigs fresh mint
If using dried chickpeas (highly recommended!), soak the chickpeas overnight.
Drain the soaked chickpeas. In a large stockpot, cover the chickpeas with fresh water. Add the garlic cloves and some salt and pepper. Bring to a boil then lower the heat and simmer uncovered for 1 to 2 hours, or until just tender but not falling apart. Spread on a large baking sheet to cool.
Peel and quarter the onion. Shave it as thin as possible. (I used my grater.) Stir in the sumac, chili powder, and salt. Stir the spices and salt into the onions for several minutes. Drain any liquid.
Add the chickpeas and chopped parsley to the onions and toss everything thoroughly. Whisk together the lemon juice, olive oil, and pomegranate syrup and add it to the salad. Toss and season to taste with salt and pepper. Chill until serving.
Before serving, finely chop the mint leaves and sprinkle along with more sumac over the salad.