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Turkish Chickpea Salad

Filling and delicious Turkish salad that can be served as a plant-based main or mezze at a dinner party.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch, Main Dish, Mezze
Cuisine: Gluten-Free, Healthy, Middle Eastern, Plant-based
Keyword: Gluten-Free, Healthy, Plant-Based
Servings: 2 as a main dish
Author: Shelly
Cost: 4

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • ¼ teaspoon cumin
  • 1 small onion, roughly diced
  • 1 green hot chili pepper or jalapeño – optional, sliced
  • 2 cups cooked or canned chickpeas
  • 1 heaping tablespoon roasted pepper paste* or tomato paste
  • 2 medium tomatoes, peeled and diced
  • Handful parsley, chopped finely
  • ½ teaspoon sumac
  • Salt
  • ½ lemon

Instructions

  • Warm the oil in a small skillet on medium high heat. Put in the cumin, onion, green chili pepper and salt, and lower the heat to medium, and saute for 5 minutes, stirring occasionally.
  • Put the chickpeas in a medium serving bowl and pour over the skillet content.
  • Add the rest of the ingredients, squeeze in the lemon juice and gently toss. Taste to check if it needs more salt or lemon juice.
  • *To make the pepper paste: roast 1 red bell pepper or a bunch of sweet multicolored small peppers in the oven at 400F/200C degrees for 20 minutes or until tender. Peel their skin, cut the stems, remove the seeds and discard. Put it in a food processor with a short drizzle of olive oil and process until smooth. Store in a sterilized jar (the best and quickest way is to pour boiling water in it and let it sit 3 minutes).