Best Chickpea Salad From The Turkish Cookbook Recipes

Turkish Chickpea Salad (Nohut Salatasi) image

Provided by threeovens

Categories Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 13

1 (15 ounce) can chickpeas, rinsed and drained
15 grape tomatoes, halved
1/2 cup red onion (about 1/4 of an onion, can use any sweet variety)
2 ounces feta cheese, cut in cubes
10 kalamata olives, cut in half if pitted
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
fresh ground black pepper

Steps:

In a bowl, combine salad ingredients (don't even stir them up yet if you don't want to).
Use a small glass jar with a tight fitting lid, and combine all the dressing ingredients: shake and pour over salad in bowl.
Toss to combine.

Nutrition Facts : Calories 323.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 13.4, Sodium 1008.6, Carbohydrate 30.9, Fiber 6.3, Sugar 3.4, Protein 8.5

Turkish Chickpea Salad (Nohut Salatasi) image

Provided by MissLinguist

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups chickpeas, cooked (2-16 oz. cans)
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice
5 green onions, chopped small
1 cup flat leaf parsley, chopped
1/3 cup feta cheese, crumbled (for garnish)

Steps:

Rinse and drain chickpeas.
Mix chickpeas, olive oil, apple cider vinegar, and salt in a shallow baking dish (shallow so that the liquid can soak more of the chickpeas). Set in refrigerator to marinate for 4 hours or overnight. (If not marinating, mix in a bowl.).
After marinating, stir chickpeas with all other ingredients (except for feta) in a bowl.
Just before serving, sprinkle crumbled feta over the salad.

Nutrition Facts : Calories 351.3, Fat 15, SaturatedFat 3.5, Cholesterol 11.1, Sodium 980.4, Carbohydrate 43.9, Fiber 8.9, Sugar 1.2, Protein 11.5