Turkish Chickpea Salad with Chestnuts | Kestaneli Nohut Salatası

Roughly chop the precooked chestnuts. In a small pan, gently roast them with 1 tbsp of olive oil over medium heat for 3–4 minutes until fragrant and slightly crispy. Then remove from the heat and allow to cool slightly.

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

Peel the red onion, halve it, and slice into thin half-rings. Wash the parsley and mint, shake dry, pick the leaves, and roughly chop them. Crumble the feta into bite-sized pieces using your fingers.