Description
A vibrant and flavorful Turkish Chickpea Salad featuring spiced chickpeas sautéed with aromatic spices and mixed with fresh vegetables and herbs, perfect served warm or cold as a wholesome vegetarian dish.
Ingredients
Chickpeas and Spices
- 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, more or less to taste
Vegetables and Flavorings
- 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 parsley if needed)
- 5-6 fresh basil leaves, chopped
- 2 tbsp fresh lemon juice
Instructions
- Toast the Chickpeas: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the cooked, drained, and rinsed chickpeas and stir to coat them with the oil for about 1 minute. Sprinkle all the chickpea spices (garam masala, smoked paprika, cinnamon, salt, turmeric, cloves, and black pepper) over the chickpeas and cook, stirring occasionally, for 5 minutes until the chickpeas turn red and release their fragrant aroma. Transfer the chickpeas with all the spices scraped from the pan into a large mixing bowl.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining 2 tbsp of olive oil over medium heat. Add the thinly sliced onions and minced garlic, stirring frequently to prevent burning. Cook for 3 to 4 minutes until the onions become slightly soft and the garlic is fragrant. Then add the thinly sliced red pepper, finely chopped sun dried tomatoes, 1 tablespoon sumac, and 1/2 teaspoon salt. Stir well and cook for an additional 2 minutes to meld the flavors.
- Combine and Finish: Remove the skillet from heat and allow the sautéed mixture to cool slightly. Stir in the red wine vinegar along with the remaining spices: chili powder, cumin, and optional vegan sugar. Mix thoroughly. Add the sautéed vegetables and spice mixture to the bowl with the chickpeas. To this, add the chopped red cabbage, cilantro, basil, and fresh lemon juice. Mix all ingredients well until evenly combined. The salad can be served warm or chilled, depending on preference.
Notes
- Use cooked or canned chickpeas for convenience, but ensure they are rinsed and drained well to avoid excess moisture.
- Sumac and garam masala add authentic Turkish and Middle Eastern flavor; if unavailable, consider substituting with mild chili powder and ground allspice respectively.
- This salad can be enjoyed as a side dish or a light main course, perfect for meal prep as it holds well chilled.
- Adjust spices according to your taste preference, especially the black pepper and chili powder for heat levels.
- Fresh herbs enhance flavor; parsley can replace cilantro if needed for a milder taste.
- Serving warm accentuates the spices, while cold serving offers a refreshing salad experience.
