Turkish Chickpeas (Nohut Piyazi)

Adapted from: Claudia Turgut

Serves: 4

Prep time: 20 minutes

Ingredients:

4 cups canned chickpeas (3-4 cans), drained and rinsed

1 small red onion, minced
2 medium tomatoes, seeded and chopped small
2 garlic cloves, minced
1/2 bunch flat leaf parsley, chopped
1/2 tsp chili flake
2 tsp cumin
2 tsp paprika
1/4 cup lemon juice
5 tbsp olive oil
salt and pepper, to taste

rocket / arugula (optional)

pita (optional)

Yum! This is for anyone who enjoys Mediterranean food and cumin. Whether this is a warning or a green light for you, know this: raw garlic and onions will achieve everything they are meant to do in this recipe. ;) If you like tomatoes, add more! If you're not a super fan of raw onion, mince up tiny and add less. 

Not only is this easy, but it does not require cooking. Hot summer night? Check! Middle of winter and wishing it was summer? Check! 

I love this recipe because it tastes so fresh--especially with the olive oil-lemon juice complex (fresh squeezed citrus is amazing!)

This is best made a couple hours-to-one-day in advance and served chilled. If it is made just before serving, it will still be delicious! Serve on a bed of rocket / arugula or with toasted pita. For any carnivores, I imagine grilled herbed chicken or fish would be a delightful side. 

Ingredients:

4 cups canned chickpeas (3-4 cans), drained and rinsed
1 small red onion, minced
2 medium tomatoes, seeded and chopped small
2 garlic cloves, minced
1/2 bunch flat leaf parsley, chopped
1/2 tsp chili flake
2 tsp cumin
2 tsp paprika
1/4 cup lemon juice
5 tbsp olive oil
salt and pepper, to taste

rocket / arugula (optional)

pita (optional)

Directions:

1. In a bowl, combine chickpeas, onion, tomatoes, garlic, parsley, and spices.

2. Pour in lemon juice and olive oil and mix well. Season with salt and pepper.

3. Refrigerate for at least 30 minutes, ideally, and serve over a bed of rocket / arugula and/or pita.