Recipe: Turkish-Style Chickpea Salad

Name: Recipe: Turkish-Style Chickpea Salad
Ingredients: 1 cup fresh flat-leaf parsley, roughly chopped; 1 cup fresh mint, roughly chopped; 1 cup roasted tomatoes, or oil-packed sun-dried tomatoes, drained and chopped; 1/3 cup pitted Kalamata olives, chopped; 1/4 small red onion (about 1/4 cup), rinsed and drained; 3 tablespoons tomato sauce; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil, plus more for garnish; 1 teaspoon sweet paprika; 1/4 teaspoon fine sea salt; 1/4 teaspoon Aleppo or Urfa pepper, or crushed red chile flakes; 2 cans (15-ounce) no-salt-added garbanzo beans (also called chickpeas), drained and rinsed; 1 seedless cucumber, finely chopped

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Dotted with roasted tomatoes, olives and fresh mint, top this irresistible chickpea salad with a dollop of plain Greek yogurt and a drizzle of olive oil, if you like.

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Plastic wrap

Ingredients

1 cup fresh flat-leaf parsley, roughly chopped
1 cup fresh mint, roughly chopped
1 cup roasted tomatoes, or oil-packed sun-dried tomatoes, drained and chopped
1/3 cup pitted Kalamata olives, chopped
1/4 small red onion (about 1/4 cup), rinsed and drained
3 tablespoons tomato sauce
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil, plus more for garnish
1 teaspoon sweet paprika
1/4 teaspoon fine sea salt
1/4 teaspoon Aleppo or Urfa pepper, or crushed red chile flakes
2 cans (15-ounce) no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
1 seedless cucumber, finely chopped