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A sprinkle of tangy sumac transforms this classic Turkish chickpea salad

Turkish Chickpea Salad

Appears in March-April 2022

40 minutes

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Turkish Chickpea Salad

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.

4

Servings

Tip

Don’t skip the step of heating the chickpeas and seasonings in the microwave and allowing them to cool before completing the salad. The chickpeas expand when warmed; as they cool, they absorb the seasonings so that each bite is flavorful.

40 minutes

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