Chickpea Salad from the Turkish Cookbook

Chef’s Note

“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. || Region: Adiyaman, Southeastern Anatolia”








  • 1 cupdried garbanzo beans, soaked overnight (garbanzo beans)
  • 14 cupolive oil
  • onion, sliced into crescents
  • 2 garlic cloves, roughly chopped
  • 1 smallred bell pepper, sliced into crescents
  • 2 sun-dried tomatoes, finely sliced
  • 12 teaspoonground cumin
  • 12 teaspoondried chili pepper flakes (red pepper)
  • 1 teaspoonground sumac
  • 2 tablespoonslemon juice
  • 12 bunchflat leaf parsley, finely sliced
  • 6 fresh basil sprigs, finely sliced
  • Directions

  • Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
  • Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
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