Turkish Chickpea Salad
You'll be shocked at the amount of flavor in this 20 minute inspired Turkish chickpea salad. Summer meal prep level up!
Servings: 4 servings
Calories: 291kcal
Ingredients
For the Chickpeas
- 4 tablespoon olive oil, divided
- 15 oz chickpeas, cooked, drained and rinsed*
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper, more or less to taste
For the Vegetables
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 1 red pepper, thinly sliced
- 2 tablespoon sun dried tomatoes in oil, finely chopped
- 1 tablespoon sumac
- ½ teaspoon salt
- 1 tablespoon red wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon vegan sugar, optional
- 1 cup red cabbage, chopped
- 1 cup cilantro, chopped (sub with parsley if needed)
- 5-6 fresh basil leaves, choped
- 2 tablespoon fresh lemon juice
Instructions
- In a large skillet over medium heat, add 2 tablespoon oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
- In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes, 1 tablespoon sumac and ½ teaspoon salt. Stir and cook for 2 minutes.
- Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.
Video
Notes
*You can use canned chickpeas to make this dish go faster. If using dried chickpeas, add chickpeas to a large bowl and cover with water to soak the overnight. Bring a pot of water to boil (enough to cover chickpeas), drain chickpeas and add to boiling water, turn to simmer and cook for 1 - 1.5 hours until soft. Drain and set aside.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
***For high protein, you may want to make this 2 servings instead of 4.
Nutrition
Serving: 1cup | Calories: 291kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 919mg | Potassium: 556mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1914IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 3mg
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