Turkish Chickpea Salad — Nohut Salatası

Name: Turkish Chickpea Salad — Nohut Salatası
Cuisine: Asian, Middle Eastern
Ingredients: 490 g cooked chickpeas, rinsed and drained; 45 ml olive oil; 45 ml apple cider vinegar; 0.5 tsp salt; 15 ml lemon juice; 5 spring onions, finely chopped; 60 g flat-leaf parsley, chopped; 50 g feta, crumbled, to garnish

3 steps

Saved Food.com recipe, original yield 4–6. Duplicate copies on PDF pages 183–184 and 194–195 are combined. Cup-to-gram conversions are approximate: 3 cups cooked chickpeas ≈490 g, 1 cup chopped parsley ≈60 g and ⅓ cup crumbled feta ≈50 g.

Updated at: Fri, 23 Oct 2026 19:33:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166.5 kcal (8%)

Total Fat10.5 g (15%)

Carbs13.7 g (5%)

Sugars2.5 g (3%)

Protein5.4 g (11%)

Sodium423.9 mg (21%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

490gchickpeas

cooked, rinsed and drained

45mlolive oil

45mlapple cider vinegar

½ tspsalt

15mllemon juice

5spring onions

finely chopped

60gflat-leaf parsley

chopped

50gfeta crumbled

to garnish

Instructions

Step 1

Rinse and drain the chickpeas. Mix with the olive oil, cider vinegar and salt in a shallow dish so the liquid coats the chickpeas. Refrigerate for 4 hours or overnight. If skipping marination, mix in a bowl.

Step 2

After marinating, stir in lemon juice, spring onions and parsley.

Step 3

Sprinkle with feta just before serving.