Chickpea salad

Chickpea salad

Nohut salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
8 spring onions
165g cooked or tinned chickpeas
1 vine-ripened tomato, diced
60ml apple cider vinegar
16 green olives, pitted and chopped
10g mint leaves
15g chopped flat-leaf italian parsley
125ml extra virgin olive oil

Method

  1. Cut off the spring onion roots and just the very tops of the dark green stems. (Turkish cooks waste as little as possible!) Now chop the spring onions, including the green stems, and place in a bowl.
  2. Add the remaining ingredients, along with a good sprinkling of freshly ground black pepper. Gently mix together.
  3. Serve straight away, at room temperature.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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