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Turkish Chickpea Salad

Turkish Chickpea Salad

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If you’re searching for a vibrant and flavorful dish that’s quick to prepare, look no further than this Turkish Chickpea Salad. Bursting with spices, fresh vegetables, and hearty chickpeas, this salad comes together in just 20 minutes. It’s perfect for busy weeknights or as a delightful side for family gatherings. Not only is it vegan-friendly, making it suitable for everyone, but it’s also incredibly versatile—enjoy it as a main course or alongside your favorite meals. With its combination of protein-rich chickpeas and refreshing herbs, this salad promises to impress!

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 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 (sub with parsley if needed)
  • 56 fresh basil leaves, chopped
  • 2 tbsp fresh lemon juice

Instructions

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chickpeas and coat them in the oil. Stir in garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper. Cook for about 5 minutes until fragrant.
  2. Add the remaining olive oil to the skillet along with onions and garlic. Sauté for 3-4 minutes until softened. Then add red peppers and sun-dried tomatoes, cooking for another 2 minutes.
  3. Remove from heat and let cool slightly before stirring in apple cider vinegar, chili powder, cumin, chopped cabbage, cilantro (or parsley), basil leaves, and lemon juice. Mix well and serve warm or chilled.

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