Name: Turkish Chickpea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 4 tbsp olive oil; 15 oz chickpeas, cooked, drained and rinsed; 1 tsp garam masala; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/4 tsp turmeric; 1/4 tsp ground cloves; 1/4 tsp black pepper, more or less to taste; 1 sweet onion, thinly sliced; 4 cloves garlic, minced; 1 red pepper, thinly sliced; 2 tbsp sun dried tomatoes in oil, finely chopped; 1 tbsp sumac; 1/2 tsp salt; 1 tbsp red wine vinegar; 1/2 tsp chili powder; 1/2 tsp cumin; 1/2 tsp vegan sugar, optional; 1 cup red cabbage, chopped; 1 cup cilantro, chopped; sub with parsley if needed; 5-6 fresh basil leaves, chopped; 2 tbsp fresh lemon juice

Description

Dive into the vibrant world of flavors with this quick and easy Turkish Chickpea Salad. In just 20 minutes, you can whip up a nutritious dish that’s perfect for summer lunches, picnics, or as a delightful side at your next barbecue. Packed with protein-rich chickpeas, fresh vegetables, and aromatic spices like garam masala and smoked paprika, this salad is not only delicious but also incredibly versatile. Serve it cold for a refreshing meal or warm as a hearty main course. With its customizable ingredients, this recipe caters to various dietary preferences, making it a must-try!

Ingredients

Scale

4 tbsp olive oil
15 oz chickpeas, cooked, drained and rinsed
1 tsp garam masala
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp ground cloves
1/4 tsp black pepper, more or less to taste
1 sweet onion, thinly sliced
4 cloves garlic, minced
1 red pepper, thinly sliced
2 tbsp sun dried tomatoes in oil, finely chopped
1 tbsp sumac
1/2 tsp salt
1 tbsp red wine vinegar
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp vegan sugar, optional
1 cup red cabbage, chopped
1 cup cilantro, chopped; sub with parsley if needed
5–6 fresh basil leaves, chopped
2 tbsp fresh lemon juice

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Instructions

Heat 2 tbsp olive oil in a skillet over medium heat. Add chickpeas and spices; cook for 5 minutes until fragrant.
In the same skillet, add remaining olive oil and sauté onions and garlic for 3-4 minutes. Then add red peppers and sun-dried tomatoes; cook for an additional 2 minutes.
Remove from heat, combine the vegetable mixture with chickpeas in a bowl, then fold in red cabbage, cilantro, basil, and lemon juice. Mix well and serve warm or chilled.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Sautéing
Cuisine: Turkish

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg