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Turkish Chickpea Salad

Turkish Chickpea Salad

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If you’re in search of a vibrant dish that is both nutritious and easy to prepare, look no further than this Turkish Chickpea Salad. Bursting with flavors from aromatic spices and fresh vegetables, this salad is perfect for weeknight dinners or casual family gatherings. It comes together in just 20 minutes and can be enjoyed warm or cold, making it an excellent choice for meal prep. Not only is it vegan-friendly, but it’s also rich in protein and fiber, ensuring everyone leaves the table satisfied.

Ingredients

Scale
  • 4 tbsp olive oil
  • 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 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 over medium heat, add 2 tablespoons of olive oil. Toss in the chickpeas and stir them around for about a minute. Cook them for about 5 minutes until fragrant.
  2. Using the same skillet, add the remaining olive oil over medium heat. Toss in the sliced onions and minced garlic. Stir frequently for about 3-4 minutes until the onions soften slightly.
  3. Add in your sliced red peppers along with sun-dried tomatoes and half a teaspoon of salt. Cook for another 2 minutes.
  4. Remove from heat and let cool slightly. Add apple cider vinegar and remaining spices into the pan and mix everything well. Combine this mixture with your chickpeas, red cabbage, cilantro (or parsley), basil, and fresh lemon juice. Mix thoroughly.

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