Turkish Chickpea Salad (Nohut Salata) | | |
Recipe type: Salad, Side Dish
- 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)
- Cook and drain chickpeas
- Mix chickpeas, olive oil, apple cider vinegar, lemon juice, zest and salt in a bowl
- You can skip the next step, if you are in a hurry, and the salad will be delicious
- Place covered in refrigerator to marinate for 4 hours or overnight
- Stir in green onions, and chopped herbs
- Just before serving, sprinkle crumbled feta over the salad and drizzle more good olive oil
- Enjoy at room temperature or chilled
Recipe by Food Filled Life at http://foodfilledlife.com/2014/06/01/turkish-chickpea-salad-nohut-salatasi/