Turkish Chickpea Salad
In our version of nohut piyazi, sun-dried tomatoes, Aleppo pepper, and a medley of herbs and lemon juice bring bright and rich flavor to earthy chickpeas.
- Makes4 servings
- Cook Time40 minutes
- 10
In this version of nohut piyazi, or Turkish chickpea salad, we use umami-rich sun-dried tomatoes instead of fresh tomatoes. Their intense flavor, along with sliced red onion, lemon juice and fresh herbs, adds contrast to the backdrop of earthy chickpeas. Aleppo pepper is a coarsely ground red pepper with mild heat and notes of dried fruit and cumin; tangy, fruity, brick-red ground sumac is made from the dried berries of the sumac bush. Both are commonly used in Turkish cooking and are sold in spice shops and most well-stocked supermarkets. If Aleppo pepper isn’t available, substitute with ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper and garnish with additional paprika; simply omit the sumac if you cannot find it. This salad is great served as a side to grilled meats, seafood or kebabs, or offer it as a light main course, with warmed flatbread alongside.
Don’t skip the step of heating the chickpeas and seasonings in the microwave and allowing them to cool before completing the salad. The chickpeas expand when warmed; as they cool, they absorb the seasonings so that each bite is flavorful.
Step 1
In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature.
Meanwhile, in another medium bowl, stir together the onion, garlic and lemon juice; let stand for at least 10 minutes, or until the chickpeas have cooled.
Step 2
Add the cooled chickpea mixture to the onion mixture, along with the sun-dried tomatoes, basil and parsley. Stir, then taste and season with salt and black pepper. Transfer to a serving dish, drizzle with additional oil and sprinkle with additional Aleppo pepper.
