Turkish Chickpea Salad Recipe

Introduction

This Turkish Chickpea Salad is a vibrant and flavorful dish that combines warm spices with fresh herbs and crisp vegetables. It’s perfect as a light lunch or a side dish, offering a delightful balance of smoky, tangy, and aromatic notes.

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, divided
• 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 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 (substitute with parsley if needed)
• 5-6 fresh basil leaves, chopped
• 2 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chickpeas and stir to coat them in oil. Cook for 1 minute, then add garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper. Cook for about 5 minutes until the chickpeas turn red and fragrant. Transfer the chickpeas, along with any spices stuck to the pan, into a large bowl.
2. Step 2: In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onions and minced garlic. Stir frequently and cook for 3-4 minutes until the onions soften and the garlic is fragrant. Add the red pepper slices, chopped sun dried tomatoes, 1 tablespoon sumac, and 1/2 teaspoon salt. Stir and cook for another 2 minutes.
3. Step 3: Remove the skillet from heat and let the mixture cool slightly. Stir in the red wine vinegar, chili powder, cumin, and vegan sugar (if using). Pour the mixture into the bowl with the chickpeas. Add red cabbage, cilantro, basil, and fresh lemon juice. Toss everything together until well combined. Serve the salad either cold or warm.

Tips & Variations

• For a nuttier texture, toast the chickpeas a little longer until crisp before mixing.
• Substitute fresh parsley for cilantro if you prefer a milder herb flavor.
• Add chopped cucumbers or cherry tomatoes for extra freshness.
• Use a splash of pomegranate molasses instead of red wine vinegar for a sweeter tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting. Reheat gently if you prefer it warm, or enjoy it chilled directly from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this salad?

Yes, canned chickpeas work well. Just make sure to drain and rinse them thoroughly before cooking to remove excess sodium and improve texture.

Is this salad suitable for vegans?

Absolutely. This salad contains no animal products and can be enjoyed by vegans and vegetarians alike.

Turkish Chickpea Salad Recipe

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A vibrant and flavorful Turkish Chickpea Salad featuring spiced chickpeas sautéed with aromatic spices, sweet onions, garlic, and red peppers, combined with fresh herbs and tangy lemon juice for a refreshing and hearty dish. Perfect as a light meal or a satisfying side.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Turkish
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea and Spice Mixture

• 4 tbsp olive oil, divided
• 15 oz cooked, drained, and rinsed chickpeas
• 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)

Vegetable and Herb Mix

• 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 (substitute with parsley if needed)
• 5–6 fresh basil leaves, chopped
• 2 tbsp fresh lemon juice

Instructions

1. Cook Chickpeas with Spices: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chickpeas and stir to coat them evenly in the oil for about 1 minute. Sprinkle in the garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper. Cook the mixture, stirring occasionally, for 5 minutes until the chickpeas turn a reddish hue and become fragrant. Transfer the chickpeas to a large bowl, scraping all the spices from the pan to include with them.
2. Sauté Onions and Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the thinly sliced sweet onion and minced garlic, stirring frequently. Cook for 3-4 minutes until the onions start to soften and the garlic releases its aroma. Add the thinly sliced red pepper, finely chopped sun dried tomatoes, 1 tablespoon of sumac, and 1/2 teaspoon salt. Stir well and cook for an additional 2 minutes.
3. Combine and Season: Remove the skillet from heat and allow the vegetable mixture to cool slightly. Stir in the red wine vinegar, chili powder, cumin, and if using, the vegan sugar. Pour this mixture over the chickpeas in the large bowl. Add the chopped red cabbage, cilantro (or parsley), chopped basil leaves, and freshly squeezed lemon juice. Mix everything thoroughly until well combined. Serve the salad either cold or slightly warm depending on preference.

Notes

• For a gluten-free meal, ensure all spices and vinegar are certified gluten free.
• Use parsley instead of cilantro if preferred or if there are allergy concerns.
• The salad can be served warm or chilled, making it versatile for different meals.
• Optional vegan sugar adds a touch of sweetness; omit for no added sugar.
• This salad stores well in the refrigerator for up to 3 days.

Keywords: Turkish chickpea salad, spiced chickpeas, vegan salad, Mediterranean salad, healthy chickpea recipe, easy chickpea dish