Turkish Chickpea Salad

A vibrant and hearty 20-minute Turkish-inspired chickpea salad that’s loaded with warm spices, sweet onions, sun-dried tomatoes, and fresh herbs. This plant-based salad is gluten-free, nut-free, soy-free, and packed with flavor and nutrition.

Why You’ll Love This Dish

• Quick & Easy – Ready in just 20 minutes

• Meal Prep Friendly – Flavors deepen over time

• Allergen-Friendly – Free from top 9 allergens

• Nutritious & Delicious – High in fiber, plant protein, and antioxidants

• Versatile – Serve warm or cold, as a main or side dish

Ingredients

For the Chickpeas:

• 4 tbsp olive oil, divided

• 15 oz chickpeas (1 can), drained and rinsed

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• ½ tsp salt

• ¼ tsp turmeric

• ¼ tsp ground cloves

• ¼ tsp black pepper

For the Vegetables:

• 1 sweet onion, thinly sliced

• 4 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 2 tbsp sun-dried tomatoes in oil, finely chopped

• 1 tbsp sumac

• ½ tsp salt

• 1 tbsp red wine vinegar

• ½ tsp chili powder

• ½ tsp cumin

• ½ tsp vegan sugar (optional)

• 1 cup red cabbage, chopped

• 1 cup cilantro, chopped (or parsley)

• 5–6 basil leaves, chopped

• 2 tbsp fresh lemon juice

Directions

1. Cook Chickpeas: In a large skillet, heat 2 tbsp oil over medium heat. Add chickpeas and stir for 1 minute. Add garam masala, paprika, cinnamon, salt, turmeric, cloves, and pepper. Cook for 5 minutes until chickpeas are coated and fragrant. Transfer to a large bowl.

2. Sauté Vegetables: In the same skillet, heat remaining oil. Add onions and garlic, sauté for 3–4 minutes. Add red peppers, sun-dried tomatoes, and salt. Cook for 2 more minutes.

3. Season the Veggies: Remove from heat, let cool slightly. Add red wine vinegar, sumac, chili powder, cumin, and sugar. Stir to combine.

4. Assemble the Salad: Combine sautéed vegetables with chickpeas. Add cabbage, cilantro, basil, and lemon juice. Toss everything together.

5. Serve: Enjoy warm or chilled. Store leftovers for up to 4 days in the fridge.

Servings and Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Use white beans or cauliflower instead of chickpeas

• Add protein: Try tofu or tempeh

• Stretch it further: Serve over rice, couscous, or stuff into wraps

• Swap herbs: Use parsley instead of cilantro

• Adjust spice level: Omit chili powder for mild, or add harissa for heat

Storage/Reheating

• Fridge: Store in an airtight container for up to 4 days

• Freezer: Not recommended – best fresh

• Reheating: Gently warm on stovetop or microwave, or enjoy cold

FAQs

Is this recipe authentic Turkish cuisine?

No, it’s Turkish-inspired with a unique spin using some non-traditional ingredients like garam masala.

Can I make it oil-free?

Yes, sauté in vegetable broth instead of oil, though flavor may vary.

What can I use instead of sumac?

Lemon zest and a splash of vinegar can substitute in a pinch.

Is this spicy?

It’s mildly spicy. Adjust chili powder and pepper to suit your taste.

Can I add greens?

Yes, stir in arugula or baby spinach just before serving for added freshness.

Conclusion

This Turkish Chickpea Salad is a quick, bold-flavored, and nutrient-packed vegan dish that’s great for meal prep, potlucks, or weeknight dinners. With flexible ingredients and customizable heat, it’s a go-to summer staple you’ll return to again and again.