Name: Turkish Chickpea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: 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 (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 apple 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

If you’re in search of a quick and vibrant meal, this Turkish Chickpea Salad is your answer! Bursting with flavorful spices, fresh vegetables, and wholesome chickpeas, this salad offers a delightful blend of textures and tastes. Perfect for busy weeknights or family gatherings, it can be served as a main dish or a side. Ready in just 20 minutes, this nutritious dish will not only satisfy your hunger but also impress your taste buds. With its colorful ingredients and customizable options, it’s bound to become a favorite in your home!

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 (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 apple 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 tablespoons of olive oil in a skillet over medium heat. Add cooked chickpeas and sprinkle with garam masala, smoked paprika, cinnamon, salt, turmeric, cloves, and black pepper. Cook for about 5 minutes until fragrant.
In the same skillet with remaining oil, sauté sliced onions and minced garlic for 3-4 minutes until softened. Add red peppers and sun-dried tomatoes along with half a teaspoon of salt; cook for another 2 minutes.
Remove from heat and let cool briefly. Stir in apple vinegar, chili powder (if using), and optional sugar. Combine with chickpeas in a bowl along with chopped red cabbage, herbs, and fresh lemon juice.

Nutrition

Serving Size: 1 cup (200g)
Calories: 210
Sugar: 3g
Sodium: 390mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg