Turkish Chickpea Salad
This chickpea salad is easy to make and easy on the eyes; the bright colors from the red onion and dried apricot shine like precious Persian jewels in good light. Make this salad ahead of time, and with it bedazzle the table at any potluck or family gathering.
Ingredients
- 1 (15-ounce) can of chickpeas, rinsed and dried
- ¼ teaspoon dried thyme
- 1 teaspoon olive oil
- ½ cup roughly chopped fresh parsley, rinsed and dried
- ½ cup roughly chopped dried apricots
- ¼ cup Kalamata olives, roughly chopped
- ½ red onion, finely diced
- 2 tablespoons red wine vinegar
- ½ tablespoon olive oil
- ½ to ¾ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon marjoram
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon salt, or to taste
Instructions
- After you have drained, rinsed, and dried your chickpeas, in a skillet over medium heat, toast them with the dried thyme and 1 teaspoon of olive oil for about 3 minutes - not too much or they'll become mushy. Transfer the chickpeas into a medium bowl, and add the other ingredients. Mix well so that all the ingredients are coated in the spices.Store the chickpea salad in the fridge to allow the flavors to marry, or serve immediately!
Nutrition
Serving 1 serving Calories 102 kcal Carbohydrates 12.9 g Protein 4.2 g Fat 4 g Saturated Fat 0.4 g Sodium 331 mg Potassium 81 mg Fiber 2.8 g Sugar 4.5 g Calcium 37 mg Iron 2 mg
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