Description
A fresh and flavorful Turkish chickpea salad with herbs, vegetables, and a tangy dressing.
Ingredients
Scale
- 2 cups cooked chickpeas
- 1 tomato, diced
- 1 cucumber, diced
- 1 red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Rinse and drain the chickpeas.
- Dice the tomato, cucumber, and red onion.
- Chop the parsley and mint.
- Combine all ingredients in a large bowl.
- Add olive oil, lemon juice, salt, and black pepper.
- Toss well to coat evenly.
- Sprinkle red pepper flakes if desired.
- Serve chilled or at room temperature.
Notes
- Use canned chickpeas for convenience.
- Soak dried chickpeas overnight if using fresh.
- Adjust seasoning to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Turkish chickpea salad, Mediterranean salad, healthy salad, vegetarian recipe