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In this version of nohut piyazi, or Turkish chickpea salad, we use umami-rich sun-dried tomatoes instead of fresh tomatoes. Their intense flavor, along with sliced red onion, lemon juice and fresh herbs, adds contrast to the backdrop of earthy chickpeas. Aleppo pepper is a coarsely ground red pepper with mild heat and notes of dried fruit and cumin; tangy, fruity, brick-red ground sumac is made from the dried berries of the sumac bush. Both are commonly used in Turkish cooking and are sold in spice shops and most well-stocked supermarkets. If Aleppo pepper isn’t available, substitute with ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper and garnish with additional paprika; simply omit the sumac if you cannot find it. This salad is great served as a side to grilled meats, seafood or kebabs, or offer it as a light main course, with warmed flatbread alongside.
15½-ounce cans chickpeas, rinsed and drained
tablespoons extra-virgin olive oil, plus more to serve
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