Kosher salt and freshly ground black pepper (to taste)
To serve (optional):
Ground sumac (for sprinkling)
Pita bread
Instructions
Place the onion in a large bowl. Sprinkle over the sumac, cumin, and Aleppo pepper. Use your hands to massage the spices into the onions for a few minutes, which both tenderizes the onions and infuses them with the spices. Add the chickpeas, sun-dried tomatoes, spinach, parsley, and garlic. Toss to combine.
Sprinkle over the olive oil and lemon juice, season with salt and pepper, and toss to combine thoroughly. Let sit in the fridge for at least an hour and up to 2 days before serving.
Serve with an additional sprinkle of sumac, if desired, along with the pita bread.
Notes
If you want to make this salad a day or two ahead of time, you can. Plan to add the parsley and the spinach shortly before serving so they don’t get too wilted.