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Turkish-Style Chickpea Salad
Serves 6 to 8
Time 10 min
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.
Special Diets:
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 small red onion (about 1/4 cup), 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 (15.0-ounce) cans no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
- 1 seedless cucumber, finely chopped
Method
In a large bowl, toss parsley, mint, tomatoes, olives, onion, tomato sauce, lemon juice, oil, paprika, salt, pepper, beans and cucumber.
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, 0mg cholesterol, 450mg sodium, 24g carbohydrates (7g dietary fiber, 7g sugar), 7g protein.
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.
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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 small red onion (about 1/4 cup), 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 (15.0-ounce) cans no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
- 1 seedless cucumber, finely chopped