A bunch of yellow tomatoes appeared from the garden and I couldn’t think of anything better to make with them than a tomato salad. I adore yellow tomatoes as they are sweeter and less acidic than red ones. They also add beautiful colour to any dish. Tomatoes, red onion and sweet red pepper form the vegetable base to this salad. It’s dressed with olive oil, sumac and fresh herbs. Sumac is a spice widely used in Middle Eastern and Mediterranean cooking. It has a tangy lemony flavour without being over powering. The roast chickpeas add protein making the salad quite filling. They also add a crunchy crispy texture to the salad, almost like you get with a crunchy bread crouton.
2 tbsp olive oil
1 400g tin chickpeas, drained and rinsed
6 medium sized yellow tomatoes
1 red onion
1 sweet red pepper
Small handful of fresh mint and parsley
2 tsp sumac
Sea salt and black pepper
Pre heat the oven to 190C/gas 5. Toss the chickpeas in a tablespoon of olive oil and season well with sea salt and black pepper. Place on a baking tray and roast in the oven for 25 minutes.
Prepare the vegetables by cutting the tomatoes into quarters and finely chopping the red onion and sweet red pepper. Finely chop the herbs. Add the tomatoes, onion, sweet red pepper and herbs to a bowl along with the remaining tablespoon of olive oil, a teaspoon of sumac and season with a little sea salt and black pepper. Add the roasted chickpeas and toss well. When serving sprinkle the remaining teaspoon of sumac over the salad.
Serve immediately or keep in the fridge for up to 48 hours.