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

Directions

Put chickpeas into a colander placed in the sink and rinse with cold water until no more foam appears. Let chickpeas drain well, or pat dry with a paper towel if you want to speed it up a bit. Heat 1 T olive oil in a large frying pan, add drained chickpeas, sprinkle with 1 tsp. ground Sumac, and saute chickpeas until they are lightly browned. This will take about 10 minutes, turning the chickpeas several times so they get browned on all sides. While chickpeas are cooking, put roasted red peppers into a colander and let them drain well. Whisk together the lemon juice, ground Sumac, dried mint , salt, finely minced garlic, and olive oil to make the dressing. When chickpeas are nicely browned, put then in a bowl and combine with about half the dressing. Let the chickpeas marinate while you prep the other ingredients. Wash mint, spin dry or dry with paper towels, and chop. When red peppers are well drained, chop them into small bite-sized pieces. Thinly slice the green onion. When chickpeas have cooled to almost room temperature, combine them with the diced roasted red pepper, chopped mint, and capers in a medium-sized salad bowl. Stir in enough dressing to lightly moisten all ingredients. The salad can be served immediately, or it can marinate all day or even overnight in the fridge.