Turkish Chickpea Salad
Serves
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
For the chickpeas:
4 tbsp olive oil, divided
14 oz (400 g) can chickpeas, drained, rinsed
1 tsp garam masala
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp sea salt
¼ tsp ground turmeric
¼ tsp ground cloves
¼ tsp black pepper, or to taste
4 tbsp olive oil, divided
14 oz (400 g) can chickpeas, drained, rinsed
1 tsp garam masala
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp sea salt
¼ tsp ground turmeric
¼ tsp ground cloves
¼ tsp black pepper, or to taste
For the vegetables:
1 onion, thinly sliced
4 cloves garlic, minced
1 red pepper, thinly sliced
2 tbsp sun-dried tomatoes in oil, finely chopped
½ tsp sea salt
1 tbsp red wine vinegar
1 tbsp sumac
½ tsp chili powder
½ tsp ground cumin
½ tsp coconut sugar, optional
3.5 oz (100 g) red cabbage, chopped
0.7 oz (20 g) cilantro, chopped
5 to 6 fresh basil leaves, chopped
2 tbsp fresh lemon juice
1 onion, thinly sliced
4 cloves garlic, minced
1 red pepper, thinly sliced
2 tbsp sun-dried tomatoes in oil, finely chopped
½ tsp sea salt
1 tbsp red wine vinegar
1 tbsp sumac
½ tsp chili powder
½ tsp ground cumin
½ tsp coconut sugar, optional
3.5 oz (100 g) red cabbage, chopped
0.7 oz (20 g) cilantro, chopped
5 to 6 fresh basil leaves, chopped
2 tbsp fresh lemon juice
Nutrition
(Per Serving)
Calories
276
Fats
16 g
Protein
7 g
Carbs
26 g
Instructions
- To make the chickpeas, place a large skillet over medium heat. Add 2 tablespoons of olive oil and chickpeas to the skillet, stirring the chickpeas for 1 minute to coat them in the oil. Add the remaining chickpea spices and cook for 5 minutes until the chickpeas are red and fragrant. Pour the chickpeas into a large bowl, scraping in all the spices from the skillet.
- In the same skillet over medium heat, add the remaining 2 tablespoons of olive oil, onions, and garlic. Stir frequently and cook for 3 to 4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sun-dried tomatoes, and salt. Stir and cook for 2 minutes.
- Remove from the heat and set aside to cool slightly. Then add the red wine vinegar and remaining spices, stirring well to combine. Add the vegetables to the bowl with the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together until well combined.
- Serve the salad warm or cold.