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Milk Street Bowtie Turkish Chickpea Salad

Turkish Chickpea Salad

4 Servings

40 minutes

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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.

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

2 15½-ounce cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, plus more to serve
1 teaspoon ground cumin
1 teaspoon Aleppo pepper, plus more to serve (see headnote)
1 teaspoon ground sumac
Kosher salt and ground black pepper
1 small red onion, halved and thinly sliced
1 medium garlic clove, finely grated
3 tablespoons lemon juice
3 oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup lightly packed fresh basil, thinly sliced
1/3 cup lightly packed fresh flat-leaf parsley, chopped
Ingredients
  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    teaspoon ground cumin

  • 1

    teaspoon Aleppo pepper, plus more to serve (see headnote)

  • 1

    teaspoon ground sumac

  • Kosher salt and ground black pepper

  • 1

    small red onion, halved and thinly sliced

  • 1

    medium garlic clove, finely grated

  • 3

    tablespoons lemon juice

  • 3

    oil-packed sun-dried tomatoes, drained and thinly sliced

  • cup lightly packed fresh basil, thinly sliced

  • cup lightly packed fresh flat-leaf parsley, chopped

Directions

Turkish Chickpea Salad

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Reviews
Athena P.
June 24, 2022
Very tasty!
This salad has become a favorite summer side dish; it's easy to halve for a single meal for the two of us & if we make the full recipe it keeps nicely for a 2nd meal the next day. When I can't get fresh basil I've substituted other herbs like fresh mint or cilantro & different, of course, but just as tasty.
Colleen M C.

I love so much about Milk Street! However, not everyone has a microwave. I appreciate when you detail the effect you want, then I can figure a work around

Kristen B.

I made this over the weekend and it was delicious. I love such simple recipes that bring so much flavor! Thank you for a great recipe!

stephanie e.

delicious, easy and adaptable. Added some chopped massaged curly kale I had handy and it was a great side dish
Will def make again