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Ingredients:
Dressing:
Place the red onion slices in a large mixing bowl. Sprinkle with a pinch of
salt and the ground sumac, then rub into the onion slices with your hands
really well. This will soften the onions and make them more palatable, and
will also help the tangy sumac infuse the onions.
Drain and rinse the chickpeas, then combine with the onions. Stir in the
chopped tomatoes, peppers, spring onions and parsley, and combine well.
FOR THE DRESSING, mix the extra-virgin olive oil and lemon juice in a small
container. Season with salt and pepper to taste.
Pour the dressing over the salad and combine well. Transfer to a serving
plate and serve with an extra pinch of ground sumac sprinkled over.