Best Kurdish Chickpea Salad Recipes

KURDISH CHICKPEA SALAD

Steps:

• Heat oil in pan and add cumin seed, cook just till fragrant.
• Add the onion and garlic and cook until onion is tender.
• Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
• Serve salad hot, garnished with chopped cilantro.

CURRIED CHICKPEA SALAD

Steps:

• Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
• Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
• Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
• Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
• In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
• Pour dressing over salad and mix well.
• Refrigerate at least 1 hour before serving, 2-3 hours is better.