Chickpea Salad from the Turkish Cookbook

Name: Chickpea Salad from the Turkish Cookbook
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 cup dried garbanzo beans; 0.25 cup olive oil; onion; 2 garlic cloves; 1 small red bell pepper; 2 sun-dried tomatoes; 0.5 tsp ground cumin; 0.5 tsp dried chili pepper flakes; 1 tsp ground sumac; 2 tbsp lemon juice; 0.5 bunch flat leaf parsley; 6 fresh basil sprigs

Chickpeas, red bell pepper and tomatoes come together in this salad, fragrant with cumin and chilli and simmered on the stove.

1 hr 50 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 100 min · 110 min total
Difficulty: medium

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.
120 min
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. Buy the Book:.
2 min