Turkish Cold Chickpea and Radish Salad
This Turkish cold salad is a true rainbow of flavors and colors. Inspired by Istanbul's summer mezze, it combines the creaminess of chickpeas, the crunch of radishes, and the freshness of cucumber, all enhanced by a sumac and pomegranate molasses dressing. You'll love its simplicity and how easily it adapts to your cravings: add herbs, seeds, or even feta cheese (pork-free, of course). Perfect for a light lunch or as a side to kebab, it comes together in no time and keeps well in the fridge. A real delight that transports your taste buds to Turkey!
Ingredients
- cooked chickpeas400 g
- radishes150 g
- cucumber1 medium
- cherry tomatoes200 g
- red onion1 small
- fresh parsley1 bunch
- fresh mint10 leaves
- extra virgin olive oil4 tbsp
- lemon juice2 tbsp
- pomegranate molasses1 tbsp
- ground cumin1 tsp
- sumac1 tsp
- salt1 pinch
- black pepper1 pinch
Instructions
- 1
Rinse and drain the cooked chickpeas. Peel the cucumber and cut into cubes. Finely chop the red onion. Slice the radishes thinly and halve the cherry tomatoes.
- 2
In a large bowl, combine the chickpeas, cucumber, red onion, radishes, and cherry tomatoes.
- 3
Chop the parsley and mint. Add them to the bowl.
- 4
Prepare the dressing: in a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, cumin, sumac, salt, and pepper.
- 5
Pour the dressing over the salad and toss gently. Cover and refrigerate for 30 minutes before serving.
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