Chickpea Salad From The Turkish Cookbook Recipes

CHICKPEA SALAD FROM THE TURKISH COOKBOOK

Chickpea Salad from the Turkish Cookbook image

Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. || Region: Adiyaman, Southeastern Anatolia

Provided by Food.com

Categories Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
1/4 cup olive oil
onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small red bell pepper, sliced into crescents
2 sun-dried tomatoes, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried chili pepper flakes (red pepper)
1 teaspoon ground sumac
2 tablespoons lemon juice
1/2 bunch flat leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced

Steps:

Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
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Nutrition Facts : Calories 320.2, Fat 16.8, SaturatedFat 2.2, Sodium 43.2, Carbohydrate 34.1, Fiber 9.8, Sugar 6.9, Protein 10.6

CHICKPEA SALAD

Chickpea salad image

Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb

Provided by John Torode

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

400g can chickpeas, drained and rinsed
small pack coriander, roughly chopped
small pack parsley, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, chopped
2 tbsp olive oil
2 tbsp harissa
1 lemon, juiced

Steps:

Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges - this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

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