Turkish cuisine · Salads & Mezze

Chickpea Salad

Chickpea salad with red onions, tomato and parsley, rounded off with pomegranate molasses.

Ingredients · for 4 servings

• 500 g cooked chickpeas
• 1 red onion
• 2 tomatoes
• 1 bunch parsley
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp sumac
• 1 tsp salt

Instructions

1. Rinse the cooked chickpeas in a sieve under cold water and drain well; skim off any loose skins floating on top.
2. Cut the red onion into fine half-rings, knead with the sumac and a pinch of salt and let sit for 5 min. so it turns milder.
3. Deseed the tomatoes and cut into small dice, coarsely chop the parsley leaves.
4. Whisk olive oil, lemon juice, pomegranate molasses and salt into a tangy-sweet dressing until it binds slightly.
5. Toss the chickpeas, onions, diced tomatoes and parsley loosely with the dressing and let sit for 15 min. at room temperature – the salad tastes flat when cold.
6. Adjust the seasoning once more, arrange on a shallow plate, sprinkle with a little sumac and serve as a meze or side dish.