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
