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Turkish Chickpea Salad

Turkish Chickpea Salad

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If you’re in search of a vibrant and refreshing dish, this Turkish Chickpea Salad is the perfect choice! Bursting with flavor and packed with nutritious ingredients, this salad is quick to prepare, making it ideal for busy weeknights or family gatherings. Its colorful medley of chickpeas, fresh vegetables, and aromatic herbs ensures every bite is a delight. Whether served as a light main course or a side dish at your next picnic, this salad will impress everyone at the table. Plus, it’s easily customizable to your taste preferences. Enjoy the wholesome goodness that can brighten any meal!

Ingredients

Scale
  • 15 oz cooked chickpeas
  • 4 tbsp olive oil, divided
  • 1 sweet onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 red pepper, thinly sliced
  • 1 cup red cabbage, chopped
  • 1 cup cilantro, chopped (or parsley)
  • 56 fresh basil leaves, chopped
  • 1 tbsp apple cider vinegar
  • 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 (to taste)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp vegan sugar (optional)
  • 2 tbsp fresh lemon juice
  • 2 tbsp sun-dried tomatoes in oil, finely chopped

Instructions

  1. In a skillet over medium heat, heat 2 tablespoons of olive oil. Add chickpeas and sauté for one minute.
  2. Sprinkle garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper over the chickpeas. Cook for five minutes until fragrant.
  3. Add remaining olive oil and sauté sliced onions and minced garlic until softened (3-4 minutes). Then add sliced red pepper and sun-dried tomatoes for another two minutes.
  4. Remove from heat; let cool slightly before adding apple cider vinegar and remaining spices. Combine with seasoned chickpeas.
  5. Fold in chopped red cabbage, cilantro (or parsley), basil leaves, and lemon juice until well mixed.

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