Turkish Chickpea Salad Recipe

Introduction

This Turkish Chickpea Salad is a vibrant and flavorful dish featuring aromatic spices and fresh herbs. It combines warm, spiced chickpeas with crisp vegetables for a satisfying salad that can be served warm or cold. Perfect for a light meal or a hearty side.

Ingredients

• 4 tbsp olive oil, divided
• 15 oz chickpeas, cooked, drained and rinsed*
• 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, more or less to taste
• 1 sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1 red pepper, thinly sliced
• 2 tbsp sun dried tomatoes in oil, finely chopped
• 1 tbsp sumac
• 1/2 tsp salt
• 1 tbsp red wine vinegar
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp vegan sugar, optional
• 1 cup red cabbage, chopped
• 1 cup cilantro, chopped (substitute with parsley if needed)
• 5-6 fresh basil leaves, chopped
• 2 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chickpeas and stir to coat them in oil for about 1 minute. Sprinkle in the garam masala, smoked paprika, ground cinnamon, 1/2 teaspoon salt, turmeric, ground cloves, and black pepper. Cook, stirring occasionally, for 5 minutes until the chickpeas become red and fragrant. Transfer the chickpeas and all the spices from the skillet into a large bowl.
2. Step 2: In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onions and minced garlic, stirring frequently. Cook for 3 to 4 minutes until the onions soften slightly and the garlic becomes fragrant. Add the sliced red pepper, chopped sun dried tomatoes, 1 tablespoon sumac, and 1/2 teaspoon salt. Stir well and cook for an additional 2 minutes.
3. Step 3: Remove the skillet from heat and let the mixture cool slightly. Stir in the red wine vinegar, chili powder, cumin, and vegan sugar if using. Pour the vegetable mixture into the bowl with the chickpeas. Add the chopped red cabbage, cilantro, basil, and fresh lemon juice. Mix everything together thoroughly. Serve the salad warm or chilled according to your preference.

Tips & Variations

• Use fresh parsley if you don’t have cilantro for a milder herb flavor.
• For extra heat, increase the amount of chili powder or add a pinch of cayenne pepper.
• Sun dried tomatoes packed in oil add richness; if using dry, soak them first and finely chop.
• This salad pairs well with warm pita bread or as a side to grilled meats or vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, making the salad even tastier after resting. Reheat gently in a skillet or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this salad?

Yes, canned chickpeas work perfectly. Just make sure to drain and rinse them well before cooking with the spices.

Is this salad vegan-friendly?

Absolutely. This recipe uses only plant-based ingredients and optional vegan sugar, making it suitable for vegans and vegetarians.

Turkish Chickpea Salad Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

A vibrant and flavorful Turkish Chickpea Salad featuring spiced chickpeas lightly sautéed and combined with fresh herbs, red cabbage, and a tangy mixture of sumac, red wine vinegar, and lemon juice. This dish offers a wonderful blend of warm spices and fresh ingredients, perfect served warm or cold as a nutritious side or light meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Turkish
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea Mixture

• 2 tbsp olive oil
• 15 oz chickpeas, cooked, drained and rinsed
• 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, more or less to taste

Vegetable and Spice Mixture

• 2 tbsp olive oil
• 1 sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1 red pepper, thinly sliced
• 2 tbsp sun dried tomatoes in oil, finely chopped
• 1 tbsp sumac
• 1/2 tsp salt
• 1 tbsp red wine vinegar
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp vegan sugar (optional)

Fresh Herbs and Vegetables

• 1 cup red cabbage, chopped
• 1 cup cilantro, chopped (sub with parsley if needed)
• 5–6 fresh basil leaves, chopped
• 2 tbsp fresh lemon juice

Instructions

1. Cook and Spice Chickpeas: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cooked, drained, and rinsed chickpeas and stir to coat them evenly with the oil for about 1 minute. Then, add the garam masala, smoked paprika, ground cinnamon, salt, turmeric, ground cloves, and black pepper. Cook the chickpeas, stirring frequently, for 5 minutes or until they become red and fragrant. Transfer the chickpeas and all the spices from the pan into a large bowl using a spatula, scraping the pan to collect all the spices.
2. Sauté Vegetables and Spices: In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add thinly sliced onions and minced garlic, stirring frequently for 3 to 4 minutes until the onions soften and the garlic becomes fragrant. Add the thinly sliced red pepper, finely chopped sun-dried tomatoes, 1 tablespoon sumac, and 1/2 teaspoon salt. Stir the mixture and cook for an additional 2 minutes.
3. Mix Dressing and Combine: Remove the skillet from heat and allow the vegetable mixture to cool slightly. Stir in the red wine vinegar, chili powder, cumin, and vegan sugar until well combined. Pour this mixture over the bowl of spiced chickpeas. Add chopped red cabbage, cilantro, basil, and fresh lemon juice to the bowl. Mix all ingredients thoroughly to blend the flavors. Serve the salad warm or cold according to preference.

Notes

• You can substitute parsley for cilantro if preferred or if unavailable.
• Use vegan sugar or omit sugar entirely to keep the salad more natural.
• Serve the salad as a side dish, a light meal, or as part of a Mediterranean-themed spread.
• Leftovers can be stored in the refrigerator for up to 3 days and served chilled or reheated gently.

Keywords: Turkish chickpea salad, spiced chickpeas, vegan salad, Mediterranean salad, healthy chickpea recipe, warm chickpea salad, sumac salad