Description
A refreshing and protein-packed Turkish chickpea salad that’s easy to make and perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- In a large bowl, combine chickpeas, cucumber, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper, and red pepper flakes.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10 minutes to allow flavors to blend.
- Serve chilled or at room temperature.
Notes
- For extra flavor, add crumbled feta cheese or olives.
- Store in an airtight container in the fridge for up to 3 days.
- This salad tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Turkish chickpea salad, easy salad recipe, vegetarian protein salad