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Turkish Chickpea (Garbanzo Bean) Salad

This refreshing Turkish chickpea salad combines the bold flavors of sundried tomatoes, red onion, lemon juice, and herbs with the earthy taste of chickpeas. The result is a balanced, vibrant dish that's both delicious and nutritious, perfect as a side or light meal.
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Ingredients
  

  • Ingredients:
  • Two 15 1/2 oz cans chickpeas rinsed and drained
  • 3 Tbsp extra-virgin olive oil plus more to serve
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper or 3/4 tsp paprika + 1/4 tsp cayenne pepper plus more to serve
  • 1 tsp ground sumac
  • Kosher salt
  • Black ground pepper
  • 1 small red onion halved and thinly sliced
  • 1 medium garlic clove finely grated
  • 3 Tbsp lemon juice
  • 3 oil-packed sun-dried tomatoes drained and thinly sliced
  • 1/2 cup lightly packed fresh basil thinly sliced
  • 1/3 cup lightly packed flat-leaf parsley chopped

Instructions
 

  • Directions:
    In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and microwave on high until hot, 1 minute 30 seconds to 2 minutes.
  • Uncover, stir and let cool to room temperature. Meanwhile, in another medium bowl, stir together the onion, garlic and lemon juice; let stand for at least 10 minutes, or until chickpeas have cooled.
  • Add the cooled chickpea mixture to the onion mixture, along with the sun-dried tomatoes, basil, and parsley. Stir, then taste and season with salt and black pepper.
  • Transfer to a serving dish, drizzle with additional oil and sprinkle with additional Aleppo pepper.

Notes

Recipe adapted from 177milkstreet.com