Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, it’s perfect for busy days.
- Meal Prep Friendly: Flavors deepen over time, making it ideal for preparing ahead.
- Nutrient-Rich: Loaded with protein, fiber, and vitamins from chickpeas and assorted vegetables.
- Versatile: Enjoy it warm or cold, as a main dish or side.
- Diet-Friendly: Naturally vegan and gluten-free, suitable for various dietary preferences.
Ingredients
- 4 tablespoons olive oil, divided
- 15 oz cooked chickpeas, drained and rinsed
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 tablespoons sun-dried tomatoes in oil, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon sumac
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon vegan sugar (optional)
- 1 cup red cabbage, chopped
- 1 cup cilantro, chopped (or parsley)
- 5-6 fresh basil leaves, chopped
- 2 tablespoons fresh lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chickpeas:
- In a large skillet over medium heat, add 2 tablespoons of olive oil.
- Add the chickpeas, stirring to coat them in the oil for about 1 minute.
- Sprinkle in the garam masala, smoked paprika, cinnamon, salt, turmeric, ground cloves, and black pepper.
- Cook for 5 minutes until the chickpeas are well-coated and fragrant.
- Transfer the spiced chickpeas to a large bowl, ensuring all spices are scraped from the pan.
- Sauté the Vegetables:
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.
- Add the sliced onions and minced garlic, stirring frequently for 3-4 minutes until the onions are slightly softened and the garlic is aromatic.
- Introduce the red bell pepper and sun-dried tomatoes, along with ½ teaspoon of salt.
- Stir and cook for an additional 2 minutes.
- Combine and Season:
- Remove the skillet from heat and allow the vegetable mixture to cool slightly.
- Stir in the red wine vinegar, sumac, chili powder, cumin, and vegan sugar (if using), mixing well to combine.
- Assemble the Salad:
- Add the sautéed vegetables to the bowl with the chickpeas.
- Incorporate the chopped red cabbage, cilantro (or parsley), basil, and fresh lemon juice.
- Mix thoroughly to ensure all ingredients are well combined.
- Serve:
- The salad can be enjoyed warm immediately or chilled in the refrigerator for later use.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Protein Alternatives: Substitute chickpeas with white beans or bite-sized cauliflower pieces for a different texture.
- Additional Vegetables: Enhance the salad by adding carrots, celery, or mushrooms to increase its volume and nutritional value.
- Herb Substitutions: Replace cilantro with parsley if preferred.
- Vinegar Options: Use apple cider vinegar or balsamic vinegar in place of red wine vinegar for a different flavor profile.
Storage/Reheating
- Storage: Place the salad in an airtight container and refrigerate for up to 3-5 days.
- Reheating: Enjoy the salad cold, or if preferred warm, gently reheat in a skillet over low heat until warmed through.
FAQs
1. Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep and can be made 3-5 days in advance.
2. Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Turkish Chickpea Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Turkish Chickpea Salad is a vibrant, nutrient-rich dish featuring spiced chickpeas, fresh vegetables, and fragrant herbs. Quick, easy, and naturally vegan and gluten-free, it’s perfect as a wholesome main or flavorful side.
Ingredients
- For Spiced Chickpeas:
- 4 tbsp olive oil, divided
- 15 oz cooked chickpeas, drained and rinsed
- 1 tsp garam masala
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp turmeric
- ¼ tsp ground cloves
- ¼ tsp black pepper
- For Vegetables and Seasoning:
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 tbsp sun-dried tomatoes in oil, finely chopped
- 1 tbsp red wine vinegar
- 1 tbsp sumac
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp vegan sugar (optional)
- For Salad Base:
- 1 cup red cabbage, chopped
- 1 cup cilantro, chopped (or parsley)
- 5–6 fresh basil leaves, chopped
- 2 tbsp fresh lemon juice
Instructions
. Prepare the Chickpeas:
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add chickpeas, coating them in the oil.
- Sprinkle in garam masala, smoked paprika, cinnamon, salt, turmeric, ground cloves, and black pepper.
- Cook for 5 minutes until fragrant.
- Transfer to a large bowl.
2. Sauté the Vegetables:
- Add the remaining olive oil to the skillet over medium heat.
- Sauté onions and garlic for 3-4 minutes.
- Add red bell pepper, sun-dried tomatoes, and ½ tsp salt. Cook for 2 minutes.
3. Combine and Season:
- Remove skillet from heat and stir in red wine vinegar, sumac, chili powder, cumin, and vegan sugar.
4. Assemble the Salad:
- Add sautéed vegetables to the chickpeas.
- Incorporate red cabbage, cilantro, basil, and lemon juice. Mix thoroughly.
5. Serve:
- Serve warm or chilled.
Notes
- Replace cilantro with parsley for a milder flavor.
- Adjust spice levels to taste by increasing or reducing chili powder.
- Chickpeas can be swapped with white beans or roasted cauliflower.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sauté and mix
- Cuisine: Turkish
