In Turkey, when chickpeas start coming into season, you will see people selling bunches of freshly picked chickpeas. Turks love to snack on these by simply nibbling on the fresh pea, straight out of the kernel. The skin is salty, but when you bite into the middle it is all sweet, so you get the beautiful sweet and salty flavour in your mouth. You can also buy the chickpeas dry-roasted or sugar-coated.
This salad can be enjoyed with soft cheese and good crusty bread, for lunch or dinner.
Time: 15 minutes
- 80ml olive oil
- 2 zucchini, cut into bite-sized pieces
- 1 red capsicum, diced
- 175g cooked or tinned chickpeas
- 2 long green chillies, chopped
- 3 spring onions, thinly sliced, including the green tops
- 30g finely chopped dill
- 15g finely chopped flat-leaf parsley
- 1 lemon, juiced
Heat the olive oil in a frying pan over a high heat. Fry the zucchini for 4–5 minutes, or until soft – if you can get the right high heat to turn your zucchini brown, you will get a deep, sweet flavour. Add the capsicum, then stir and cook for a few minutes. Remove from the heat and allow to cool slightly.
In a bowl, mix the remaining ingredients together. Add the zucchini and capsicum, and season with sea salt and freshly ground black pepper. Fold through and serve.
Turkish Fire by Sevtap Yüce
Discover the Turkish passion for food and life with Turkish fire. Join chef Sevtap Yüce’s journey back to her homeland as she cooks her way through the dishes that make Turkish cuisine great. From simple street food best enjoyed on a bustling street corner to wood-fired breads, fresh salads and elaborate dishes designed to be shared, Turkish Fire brings you the best of what Turkey has to offer.
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