Step 1

To make the chickpeas: preheat your oven to 425˚F. Pat your chickpeas dry in a clean tea towel and place them on a sheet tray. Drizzle with olive oil and toss until the chickpeas are well coated. Transfer to the oven and bake until the chickpeas are crispy, 25 to 30 minutes.

Step 2

The chickpeas should appear darker and smaller in color, make a rattling noise when the pan shakes, and easily crush as they cool. If they still have a bit of softness to them, return them to the oven and bake for another few minutes.

Step 3

While the chickpeas are roasting, place the cumin and coriander seeds in a dry pan over medium heat. Toast, shaking the pan often until the spices are browning and fragrant. Transfer from the pan and crush the seeds using a mortar/pestle or spice grinder. I like to leave the spices in slightly bigger pieces, but you can also fully grind them into a powder. Transfer to a medium bowl and stir in the sumac, lemon zest, and salt.

Step 4

Once the chickpeas are done, let them cool slightly, then crush using the same mortar/pestle. Alternatively, place them on a cutting board and roll over them with a rolling pin. Add the chickpeas, while still slightly warm, to the spices. Stir until well combined.

Step 5

To make the salad: Cut the cucumber into ½" pieces and place in a medium bowl. Halve or quarter the cherry tomatoes and add to the cucumbers and red onion. Stir in the crushed chickpeas and finish with the olive oil and lemon juice; taste and add more if desired. Sprinkle with more sumac before serving.