Zucchini & chickpea salad

Zucchini & chickpea salad

Kabaklı nohut salatası

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

In Turkey, when chickpeas start coming into season, you will see people selling bunches of freshly picked chickpeas. Turks love to snack on these by simply nibbling on the fresh pea, straight out of the kernel. The skin is salty, but when you bite into the middle it is all sweet, so you get the beautiful sweet and salty flavour in your mouth. You can also buy the chickpeas dry-roasted or sugar-coated.

This salad can be enjoyed for lunch or dinner, with soft cheese and good crusty bread.

Ingredients

Quantity Ingredient
80ml olive oil
2 zucchini, cut into bite-sized pieces
1 red capsicum, diced
175g cooked or tinned chickpeas
2 long green chillies, chopped
3 spring onions, thinly sliced, including the green tops
30g finely chopped dill
15g finely chopped flat-leaf parsley
1 lemon, juiced

Method

  1. Heat the olive oil in a frying pan over a high heat. Fry the zucchini for 4–5 minutes, or until soft — if you can get the right high heat to turn your zucchini brown, you will get a deep, sweet flavour. Add the capsicum, then stir and cook for a few minutes. Remove from the heat and allow to cool slightly.
  2. In a bowl, mix the remaining ingredients together. Add the zucchini and capsicum and season with sea salt and freshly ground black pepper. Fold through and serve.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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