High Protein Spicy Turkish Chickpea Salad

High Protein Spicy Turkish Chickpea Salad

Ingredients:

For the Salad:

• 2 cups cooked chickpeas (canned or cooked from dried)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 bell pepper (any color), diced
• 1 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese (optional, for non-vegan version)
• 1/4 cup fresh parsley, chopped

For the Spicy Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and black pepper to taste

Instructions:

1. Prepare Chickpeas:
   • If using canned chickpeas, drain and rinse them. If using dried chickpeas, ensure they are cooked and cooled.
2. Assemble Salad:
   • In a large salad bowl, combine the cooked chickpeas, diced cucumber, cherry tomatoes, diced bell pepper, chopped red onion, sliced Kalamata olives, crumbled feta cheese (if using), and chopped fresh parsley.
3. Make the Spicy Dressing:
   • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, ground cumin, ground coriander, smoked paprika, crushed red pepper flakes, salt, and black pepper. Adjust the seasonings to taste.
4. Dress the Salad:
   • Pour the spicy dressing over the salad and toss gently to coat all the ingredients evenly with the flavorful dressing.
5. Chill and Marinate:
   • Allow the salad to chill in the refrigerator for at least 30 minutes to allow the flavors to meld and marinate.
6. Serve:
   • Serve the High Protein Spicy Turkish Chickpea Salad as a refreshing main course or a delightful side dish. Garnish with extra parsley and a drizzle of olive oil if desired.

Nutrition Facts (Per Serving – Makes about 4 servings):

• Calories: 320
• Fat: 20g
• Protein: 10g
• Total Carbohydrates: 30g
• Dietary Fiber: 8g
• Net Carbs: 22g