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Turkish Chickpea Salad Recipe

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5 from 144 reviews

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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/turkish-chickpea-salad-recipe/