Posted on by Lia Fireheart

Turkish Chickpea Salad

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Turkish Chickpea Salad

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

Directions

  • 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 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.

Notes