Turkish-Style Chickpea Salad

Turkish-Style Chickpea Salad

Rated:
Recipe Rating: 3.6793
Serves 6 to 8
Dotted with roasted tomatoes, olives and fresh mint, top this irresistible chickpea salad with a dollop of plain Greek yogurt and a drizzle of olive oil, if you like.
Ingredients: 
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 1 cup fresh mint, roughly chopped
  • 1 cup roasted tomatoes, or oil-packed sun-dried tomatoes, drained and chopped
  • 1/3 cup pitted Kalamata olives, chopped
  • 1/4 cup finely chopped red onion, rinsed and drained
  • 3 tablespoons tomato sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon Aleppo or Urfa pepper, or crushed red chile flakes
  • 2 (15-ounce) cans no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
  • 1 seedless cucumber, finely chopped
Method: 
Toss all ingredients in a large bowl until well combined. Serve immediately, or cover and chill until ready to serve.
Nutritional Info: 
Per Serving: 170 calories (50 from fat), 6g total fat, 0.5g saturated fat, 450mg sodium, 24g carbohydrates, (7 g dietary fiber, 7g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.