Turkey Cuisine

Turkiesh Chickpea Salad Recipe- Turkey Special

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Turkiesh Chickpea Salad Recipe- Turkey Special

Turkish chickpea salad is a vibrant and refreshing dish that beautifully combines the flavors of fresh vegetables and aromatic herbs. A staple in Turkish cuisine, this salad showcases protein-packed chickpeas, crunchy cucumbers, juicy tomatoes, and colorful bell peppers, all tossed in a zesty lemon and olive oil dressing. It’s not only delicious but also highly nutritious, making it a perfect side dish or light meal. Easy to prepare and full of flavor, this salad is ideal for warm days, picnics, or any occasion where you want a taste of the Mediterranean. Let’s get started on this delightful recipe!

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min

Turkiesh Chickpea Salad Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 bell pepper (red or green), diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar (optional)
  • 1 teaspoon cumin
  • Salt and pepper to taste

How to make Turkiesh Chickpea Salad :

1

Prepare the Salad Ingredients:In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, parsley, and mint.

2

Make the Dressing:In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar (if using), cumin, salt, and pepper until well combined.

3

Combine and Toss:Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.

4

Serve:If using, sprinkle feta cheese on top just before serving. Enjoy the salad chilled or at room temperature!

Recipe Notes:

Chickpea Alternatives: You can use cooked dried chickpeas if preferred. Just soak and cook them ahead of time.

Veggie Variations: Feel free to add other vegetables like radishes, carrots, or avocado for extra flavor and texture.

Make-Ahead: This salad can be made a few hours in advance and stored in the fridge. The flavors will meld beautifully.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Serving Suggestions: This salad pairs well with grilled meats, as a filling for wraps, or on its own as a light lunch.

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