Chickpea Salad From The Turkish Cookbook Recipe

Name: Chickpea Salad From The Turkish Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbanzo beans, soaked overnight (garbanzo beans); 1/4 cup olive oil; onion, sliced into crescents; 2 garlic cloves, roughly chopped; 1 small red bell pepper, sliced into crescents; 2 sun-dried tomatoes, finely sliced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried chili pepper flakes (red pepper); 1 teaspoon ground sumac; 2 tablespoons lemon juice; 1/2 bunch flat leaf parsley, finely sliced; 6 fresh basil sprigs, finely sliced

Servings: persons

1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
1/4 cup olive oil
onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small red bell pepper, sliced into crescents
2 sun-dried tomatoes, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried chili pepper flakes (red pepper)
1 teaspoon ground sumac
2 tablespoons lemon juice
1/2 bunch flat leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced

1
Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
2
Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
3
Buy the Book:
4
https://www.amazon.com/gp/product/0714878154.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried garbanzo beans, soaked overnight (garbanzo beans), 1/4 cup olive oil, onion, sliced into crescents, 2 garlic cloves, roughly chopped, and more.

Yes, Chickpea Salad From The Turkish Cookbook falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad From The Turkish Cookbook

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