1 pound dried chickpeas

8 cups water

1 teaspoon salt

¼ teaspoon baking soda

1 teaspoon salt

½ cup extra-virgin olive oil

2 tablespoons lemon juice

1 tablespoon white wine vinegar

½ teaspoon crushed garlic

1 teaspoon ground sumac

¼ teaspoon sugar

1 teaspoon salt

¼ teaspoon black pepper

2 cups baby arugula

2 persian cucumbers

1 cup cherry tomatoes

1 cup sliced red onions

½ cup crumbled feta cheese

½ cup torn mint leaves

½ cup parsley leaves

2 cups pita chips

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!

App Store