High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a similar texture with lower calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has healthy fats, while sunflower oil is more economical.

Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft.

Drain and set aside. Alternatively use canned cooked chickpeas.

In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.

Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.

Set aside the chickpeas, scrape all the spices from the pan.

Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside.

Heat the olive oil in a pan over medium heat, add the onions and garlic.

Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant.

Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.

Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac.

Add the mixture over the chickpeas together.

Mix to combine the spices with the ingredients.

Finely chop the parsley and fresh basil and add into the bowl.

Squeeze 2 tbsp of lemon juice and add into the ingredients.

Gently mix the ingredients to combine without bruising the herbs.

Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens