Turkish Chickpea Salad Gavurdağı Style | Nohutlu Gavurdağı Salatası

Drain the chickpeas in a colander, rinse thoroughly under cold running water, and drain well.

Wash the cherry tomatoes and cut them into very fine dice. Halve the cucumber lengthwise, scrape out the watery seeds with a small spoon, and finely dice the flesh as well. Deseed the red pointed pepper and cut into small dice. Peel and finely chop the red onion. Wash the flat-leaf parsley, shake dry, and finely chop together with the tender stems.

Toast the walnut kernels in a non-stick frying pan without fat over medium heat for 2–3 minutes until wonderfully fragrant. Then let cool briefly on a cutting board and roughly chop.