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Turkish Chickpea Salad | With Feta & Mint
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15 min
Quick
Knuspr-Küche
Ein herrlich erfrischender türkischer Kichererbsensalat (Nohut Salatası) mit knackiger Gurke, sonnengereiften Tomaten, frischer Minze und cremigem Feta. Vollgepackt mit pflanzlichem Protein und in nur 15 Minuten zubereitet – perfekt als leichtes Sommer-Hauptgericht oder für dein Meal-Prep!
Ingredients
Preparation method
Prep & chopping
Drain the chickpeas in a colander, rinse thoroughly under cold water, and drain well. Place in a large salad bowl.
Wash the cucumber, quarter lengthwise, and cut into small cubes. Halve or quarter the cherry tomatoes. Deseed the red bell pepper and finely dice. Peel the red onion and cut into thin half-rings.
Wash the fresh parsley and mint, shake dry, pick off the leaves, and finely chop. Cut the feta into bite-sized cubes or crumble coarsely.
Chef's tip
The salad tastes even more flavorful if left to marinate for 15 minutes so that the chickpeas can fully absorb the zesty lemon dressing.
For a vegan version, simply omit the feta or replace it with plant-based feta and toasted walnuts.
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