Turkish Chickpea Salad

• servings: 4 servings
• total time: 40 minutes

Ingredients

2 15½-ounce cans chickpeas, rinsed and drained

3 tablespoons extra-virgin olive oil, plus more to serve

1 teaspoon ground cumin

1 teaspoon Aleppo pepper, plus more to serve (see headnote)

1 teaspoon ground sumac

Kosher salt and ground black pepper

1 small red onion, halved and thinly sliced

1 medium garlic clove, finely grated

3 tablespoons lemon juice

3 oil-packed sun-dried tomatoes, drained and thinly sliced

1/3 cup lightly packed fresh basil, thinly sliced

1/3 cup lightly packed fresh flat-leaf parsley, chopped

Directions

In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature. Meanwhile, in another medium bowl, stir together the onion, garlic and lemon juice; let stand for at least 10 minutes, or until the chickpeas have cooled.

Add the cooled chickpea mixture to the onion mixture, along with the sun-dried tomatoes, basil and parsley. Stir, then taste and season with salt and black pepper. Transfer to a serving dish, drizzle with additional oil and sprinkle with additional Aleppo pepper.