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Turkish Chickpea Salad

Turkish Chickpea Salad
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If you’re craving a dish that’s both hearty and refreshing, this Turkish Chickpea Salad is the perfect solution. Packed with protein-rich chickpeas and vibrant vegetables, this salad is an explosion of flavor that can be enjoyed warm or cold.

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
  • 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 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)
  • 5–6 fresh basil leaves, chopped
  • 2 tbsp fresh lemon juice

Instructions

  1. In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the chickpeas to coat with oil for just one minute. Add garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper, and let cook together for about five minutes.
  2. In that same skillet, add the remaining olive oil, then toss in the sliced onions and minced garlic. Cook for 3-4 minutes until the onions are slightly soft and fragrant. Next, add the sliced red peppers and chopped sun-dried tomatoes along with half a teaspoon of salt. Stir together and cook for another couple of minutes.
  3. Remove the skillet from heat and allow it to cool slightly. Once cooled, add apple vinegar along with all remaining spices and a good stir. Combine this veggie mix with the spiced chickpeas. Add in red cabbage, cilantro (or parsley), basil leaves, and fresh lemon juice. Mix everything well.

Nutrition

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