By If you are looking for a refreshing, plant-based dish that packs a punch of Mediterranean flavor, look no further than Nohut Piyazı. In Turkish cuisine, Piyaz is a traditional name for bean-based salads, a term adopted from the Persian word for onions. This specific version, known as “Piyaz with Chickpeas,” is a vibrant medley of protein-packed legumes, aromatic herbs, and tangy sumac that will transport your taste buds straight to the streets of Istanbul. Whether you are a dedicated vegan or just a food lover searching for a fresh, delicious meal, this easy-to-make dish is a must-try.
What Makes This Recipe Great
• Ultimate Versatility: This salad can be customized with various vegetables to suit your personal taste.
• Perfect for Meal Prep: It works beautifully as a light lunch, a satisfying dinner, or a zesty side dish to accompany grilled fish or meats.
• Unique Flavor Profile: The combination of sumac, cumin, and pul biber (red pepper flakes) offers a smoky, citrusy depth that sets it apart from standard chickpea salads.
• Plant-Based Power: It is naturally vegan and high in protein, making it an excellent option for meat-free diets.
Ingredients List
• 250 g chickpeas (soaked overnight and cooked, or use canned)
• 1/4 cup (50 ml) olive oil, plus an extra 2 tbsp for frying
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun-dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 – 6 fresh basil leaves
• 2 tsp salt (or to taste)
Step-by-Step Instructions
1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight, drain, and simmer for 1.5 hours until soft. Alternatively, you can use pre-cooked canned chickpeas.
2. Fry for Flavor: Heat 2 tbsp of olive oil in a pan. Add the chickpeas, 1 tsp of salt, and 2 tsp of paprika. Cook for about 5 minutes until the chickpeas turn red and fragrant. Set them aside and scrape all those flavorful spices from the pan.
3. Sauté the Aromatics: Heat the remaining olive oil in a pan over medium heat. Add the sliced onions and chopped garlic. Stir and cook for 3–4 minutes until the onions soften and the garlic becomes fragrant.
4. Add Vegetables: Stir in the red peppers, sun-dried tomatoes, and 1/2 tsp of salt. Cook for an additional 2 minutes.
5. Spice it Up: Turn off the heat and allow the mixture to cool slightly. Stir in the cumin, chili flakes, and sumac.
6. Combine: Add the onion and pepper mixture to the chickpeas and mix well to ensure the spices coat everything evenly.
7. Fresh Herbs & Citrus: Finely chop the parsley and basil and add them to the bowl. Pour in the lemon juice and gently mix to combine without bruising the fresh herbs.
8. Serve: Transfer to a bowl and enjoy with warm flatbread or as a side dish.
Expert Tips
• Don’t Skip the Sauté: Frying the chickpeas in paprika and oil (Step 2) is the secret to a deeper flavor and a beautiful red hue.
• Handle with Care: When adding the fresh basil and parsley, use a light touch to keep the herbs looking vibrant and fresh.
• Adjust the Heat: You can easily adjust the amount of chili flakes or paprika to make the dish spicier or milder depending on your preference.
Variations
• Veggie Swap: Feel free to add cucumber, chopped tomatoes, or even olives to increase the vegetable variety.
• Spice Adjustments: For a smokier flavor, use smoked paprika instead of regular paprika.
Storage + Reheating Instructions
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen the next day.
• Reheating: This dish is traditionally served cold or at room temperature. If you prefer it warm, you can lightly sauté it in a pan for 2 minutes, though the fresh herbs may wilt.
Nutrition Information
• Chickpeas are an excellent source of plant-based protein, fiber, and complex carbohydrates.
• Olive oil provides healthy monounsaturated fats.
• Sumac and Fresh Herbs are rich in antioxidants and vitamins (especially Vitamin C from the lemon and parsley).
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