Turkish Chickpea Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish chickpea salad is my go to dish when I need something fresh and satisfying without spending hours in the kitchen. Ready in just 45 minutes from start to table, it's perfect for busy weeknights or meal prep. The best part? It's incredibly budget friendly since chickpeas are so affordable and filling. They're packed with protein and fiber, which means this salad keeps you full and energized. The bright combination of crisp vegetables, tangy lemon, and peppery olive oil creates such a vibrant flavor that you'll find yourself making it again and again. Trust me, once you try it, this becomes a kitchen staple.
Ella x
Ingredients
- 400 gchickpeas(canned, drained and rinsed)
- 200 gred onion(thinly sliced)
- 150 gcucumber(thinly sliced)
- 150 gtomato(diced)
- 20 gparsley(chopped)
- 100 gred pepper(diced)
- 80 mllemon juice(freshly squeezed)
- 120 mlolive oil(extra virgin)
- 3 ggarlic(minced)
- 10 gsalt(to taste)
- 5 gblack pepper(to taste)
- 2 gpaprika(optional, for color)
Detail level
Instructions
- 1
In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and black pepper.
Tip: Adjust seasoning to taste
- 2
Add the chopped parsley, diced red pepper, and sliced red onion to the bowl.
Tip: Be gentle to avoid bruising vegetables
- 3
In a separate bowl, whisk together chickpeas, diced tomato, and paprika (if using).
Tip: Make sure the chickpeas are well coated
- 4
Gently fold the chickpea mixture into the bowl with the vegetable mixture.
Tip: Avoid mashing the chickpeas
- 5
Stir in the chopped cucumber.
Tip: Add at the last minute to prevent softening
- 6
Taste and adjust seasoning as needed.
Tip: Serve chilled or at room temperature
- 7
Garnish with additional parsley, if desired.
Tip: Add a pop of color and freshness
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