Chickpea and parsley salad
2 400g cans chickpeas (Annalisa brand), rinsed, drained
1 1/2 cups loosely packed fresh continental parsley leaves
1 cup loosely packed fresh mint leaves
1 red onion, halved, thinly sliced
1 carrot, peeled, coarsely grated
Salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons sumac
Combine the chickpeas, parsley, mint, onion and grated carrot in a large bowl. Season with salt and pepper, and gently toss until well combined.
Use a fork to whisk together the oil and lemon juice in a jug. Taste and season with salt and pepper.
Drizzle the lemon dressing over the chickpea and parsley salad. Gently toss to combine and serve immediately, sprinkled with sumac.