Chickpea and Red Onion Salad
4 servings
30 minutes
Chickpea and red onion salad is a fresh, nutritious, and aromatic recipe from Turkish cuisine that combines simplicity and rich flavors. Historically, chickpeas are widely used in Turkish cuisine due to their nutritional value and versatility. This salad is a successful blend of tender chickpeas, refreshing parsley, and tangy red onions soaked beforehand for a milder taste. Lemon juice and olive oil add lightness and pleasant acidity, while capers contribute a subtle saltiness. The dish is perfect as a light dinner on its own or as a side to meat and fish dishes. Serving on red lettuce leaves adds freshness and a crunchy texture. This salad is a true symbol of Mediterranean gastronomy where naturalness, simplicity, and harmony of flavors are essential.
1
In a bowl, add finely chopped red onion, pour in ice-cold water, and let it sit for 10 minutes. Drain and transfer to a salad bowl.
- Red onion: 60 g
2
Add chickpeas, parsley, lemon juice, olive oil, and finely chopped capers to the onion. Season with salt and pepper and mix well.
- Canned chickpeas: 550 g
- Chopped parsley: 35 g
- Lemon juice: 2 tablespoons
- Extra virgin olive oil: 1 tablespoon
- Capers: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Serve on red lettuce leaves.
- Red leaf lettuce: to taste
