Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors

• 1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed)
• 1 1/2 cups cooked quinoa (any color)
• 1 cup thinly sliced celery
• 3/4 cup chopped tomatoes
• 1 to 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 tablespoons minced chives
• 2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
• 1 teaspoon sumac, plus additional for sprinkling
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 2 teaspoons sherry vinegar or white wine vinegar
• Salt to taste
• 1 small garlic clove, minced or pureed
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper

1. In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
2. In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic.
3. Whisk in the olive oil.
4. Pour over the salad and toss well.
5. Sprinkle more sumac on top, and serve.

chickpeas, quinoa, celery, tomatoes, dill, fresh mint, chives, white, sumac, lemon juice, sherry vinegar, salt, garlic, extravirgin olive oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016599 (may not work)