Turkish Chickpea Salad

4 servings


5 minutes

active time

20 minutes

total time


4 tbsp olive oil, (divided)

15 oz chickpeas, (cooked, drained and rinsed*)

1 tsp garam masala

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp turmeric

1/4 tsp ground cloves

1/4 tsp black pepper, (more or less to taste)

1 sweet onion, (thinly sliced)

4 cloves garlic, (minced)

1 red pepper, (thinly sliced)

2 tbsp sun dried tomatoes in oil, (finely chopped)

1 tbsp sumac

1/2 tsp salt

1 tbsp red wine vinegar

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp vegan sugar, (optional)

1 cup red cabbage, (chopped)

1 cup cilantro, (chopped, sub with parsley if needed)

5-6 fresh basil leaves, (choped)

2 tbsp fresh lemon juice


In a large skillet over medium heat, add 2 tbsp oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.

In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.

Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.


Serving Size

1 cup


291 kcal

Total Fat

18 g

Saturated Fat

2 g

Unsaturated Fat

14 g

Trans Fat





919 mg

Total Carbohydrate

29 g

Dietary Fiber

8 g

Total Sugars

7 g


7 g

4 servings


5 minutes

active time

20 minutes

total time
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