Turkish-Style Chickpea Salad


    Turkish-Style Chickpea Salad



Dotted with roasted tomatoes, olives and fresh mint, top this irresistible chickpea salad with a dollop of Greek yogurt (I like to mix a little finely chopped fresh mint into mine) and a drizzle of olive oil, if you like. For a little extra authentic flavor, swap out half the tomato paste with Turkish sweet red pepper paste. This makes a great side dish to serve with Tavuk Kebabi (as shown in the photo), but also makes a fabulous light meal on its own.

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 cup finely chopped red onion, rinsed and drained
3 tablespoons tomato paste
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-ounce) cans no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
1 seedless cucumber, finely chopped

Method:
Toss all ingredients in a large bowl until well combined. Serve immediately, or cover and chill until ready to serve.