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Turkish Chickpea Salad

Turkish Chickpea Salad
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Turkish Chickpea Salad is a vibrant and nutritious dish that perfectly captures the essence of summer. This quick and easy recipe combines hearty chickpeas with a medley of colorful vegetables, aromatic spices, and fresh herbs, making it an ideal option for meal prep or casual gatherings. Ready in just 20 minutes, this salad is not only packed with flavor but also offers a satisfying crunch with every bite. With its versatility as a main course or side dish, it’s sure to impress anyone at your table. Enjoy this delightful salad chilled or warm—either way, it’s a refreshing addition to any meal!

Ingredients

Scale
  • 4 tbsp olive oil (divided)
  • 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
  • 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 apple cider 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; substitute with parsley if needed)
  • 5–6 fresh basil leaves (chopped)
  • 2 tbsp fresh lemon juice

Instructions

  1. In a large skillet over medium heat, add 2 tablespoons of olive oil and then introduce the chickpeas. Stir them around to coat them nicely in the oil for about one minute. Next, sprinkle in all those wonderful spices from garam masala to black pepper. Cook them for about five minutes until they're beautifully red and fragrant. This step is vital because it infuses the chickpeas with all those mouthwatering flavors! Once done, pour them into a large bowl.
  2. In that same skillet, add your remaining olive oil over medium heat. Now, toss in your sliced onions and minced garlic. Stir frequently as they cook for about 3-4 minutes until the onions are tender and aromatic. Then add your red peppers and sun-dried tomatoes along with half a teaspoon of salt. Give everything a good stir and let it cook for another two minutes until everything is vibrant.
  3. Remove from heat and let your mixture cool slightly before adding apple cider vinegar along with the remaining spices from chili powder to sugar if you're using it. Mix everything well! Now, fold in those sautéed vegetables into your bowl of chickpeas along with red cabbage, cilantro, basil, and lemon juice.

Nutrition

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