Turkishchickpeasaladnohutsalatasi Recipes

CHICKPEA SALAD FROM THE TURKISH COOKBOOK

Chickpea Salad from the Turkish Cookbook image

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

Provided by Food.com

Categories Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
1/4 cup olive oil
onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small red bell pepper, sliced into crescents
2 sun-dried tomatoes, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried chili pepper flakes (red pepper)
1 teaspoon ground sumac
2 tablespoons lemon juice
1/2 bunch flat leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced

Steps:

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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Nutrition Facts : Calories 320.2, Fat 16.8, SaturatedFat 2.2, Sodium 43.2, Carbohydrate 34.1, Fiber 9.8, Sugar 6.9, Protein 10.6

TURKISH CHICKPEA SALAD (NOHUT SALATASI)

Turkish Chickpea Salad (Nohut Salatasi) image

I learned this refreshing salad in a Turkish cooking class. Preparation time does not include optional marinating time, but marinating is recommended for full flavor.

Provided by MissLinguist

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups chickpeas, cooked (2-16 oz. cans)
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice
5 green onions, chopped small
1 cup flat leaf parsley, chopped
1/3 cup feta cheese, crumbled (for garnish)

Steps:

Rinse and drain chickpeas.
Mix chickpeas, olive oil, apple cider vinegar, and salt in a shallow baking dish (shallow so that the liquid can soak more of the chickpeas). Set in refrigerator to marinate for 4 hours or overnight. (If not marinating, mix in a bowl.).
After marinating, stir chickpeas with all other ingredients (except for feta) in a bowl.
Just before serving, sprinkle crumbled feta over the salad.

Nutrition Facts : Calories 351.3, Fat 15, SaturatedFat 3.5, Cholesterol 11.1, Sodium 980.4, Carbohydrate 43.9, Fiber 8.9, Sugar 1.2, Protein 11.5

TURKISH SHEPHERD'S SALAD

Turkish Shepherd's Salad image

What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The recipe is adapted from one in "The Little Foods of the Mediterranean," by Clifford A. Wright.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pound tomatoes, diced
3/4 pound cucumbers (1 European or 4 Persian), diced
1 green pepper, preferably a long green Italian frying pepper, seeded and diced
1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
1/2 to 1 teaspoon Turkish or Aleppo pepper
Salt to taste
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
Black olives as desired (optional)
Romaine lettuce leaves and pita bread for serving (optional)

Steps:

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

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