Turkish Chickpea Salad (Nohut Salatasi)

June 1, 2014 | No Comments

Welcome to week twenty two of Reddit’s 52 Weeks of Cooking. This week’s theme is Turkish. I was going to make a Baklava, which would have been delicious and delectable. I decided against that decision, because let’s face it friends, I would have eaten more of the Baklava than any reasonable person should.  My excuse would be that I am carbo-loading for my 5k “fun run” this Saturday. Hope you are laughing, or to say the very least, smiling. Give me something folks!

With all that said, I am sharing this healthy recipe for Turkish Chickpea Salad. This salad is so delicious, you can easily eat it as is, in a bowl for lunch. I know this because while my whole family was eating leftovers and sandwiches, I ate this. It was very satisfying and kept me pleasantly full til dinner.

I love pictures that include green and yellow. I decided to add some green onions to this dish at the last minute so you will notice they do not appear in the picture above.

I almost always soak, and cook my garbanzo beans. They are really easy to cook, and just taste so much better to me than canned. I will however use canned in a pinch.

Serve this salad right out of the refrigerator, or at room temperature. If you are lactose intolerant, it would be equally delicious without the feta cheese. The herbs and lemon really make this salad refreshing and interesting, so please don’t leave those out. This would be a  terrific picnic or potluck contribution, sans the cheese. Enjoy this delicious Summer or anytime salad with your family and friends. I adapted this recipe from here.

Turkish Chickpea Salad (Nohut Salata)
Print
Recipe type: Salad, Side Dish
Ingredients
  • 6 cups cooked and drained chickpeas
  • 4 Tbsp extra virgin olive oil (plus more for serving)
  • 4 Tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 2 Tbsp fresh lemon juice
  • Zest of 1 large lemon
  • 4 green onions, chopped
  • 1 large handful fresh flat leaf parsley, chopped fine
  • 5 large fresh mint leaves, chopped fine
  • 1/2 small block feta cheese, crumbled (add right before serving)
Instructions
  1. Cook and drain chickpeas
  2. Mix chickpeas, olive oil, apple cider vinegar, lemon juice, zest and salt in a bowl
  3. You can skip the next step, if you are in a hurry, and the salad will be delicious
  4. Place covered in refrigerator to marinate for 4 hours or overnight
  5. Stir in green onions, and chopped herbs
  6. Just before serving, sprinkle crumbled feta over the salad and drizzle more good olive oil
  7. Enjoy at room temperature or chilled
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