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.
1tspAleppo pepper or 3/4 tsp paprika + 1/4 tsp cayenne pepperplus more to serve
1tspground sumac
Kosher salt
Black ground pepper
1small red onionhalved and thinly sliced
1medium garlic clovefinely grated
3Tbsplemon juice
3oil-packed sun-dried tomatoesdrained and thinly sliced
1/2cuplightly packed fresh basilthinly sliced
1/3cuplightly packed flat-leaf parsleychopped
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.