Turkish chickpea salad
Makes 4 servings
In this version of nohut piyazi we use Aleppo pepper, a coarsely ground red pepper with mild heat and notes of dried fruit and cumin; spicy, fruity, brick red ground sumac is made from the dried berries of the sumac bush. Both are widely used in Turkish cuisine and are sold in spice shops and most well-stocked supermarkets. If Aleppo pepper is not available, substitute ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper and garnish with additional paprika; just leave out the sumac if you can’t find it.
It is essential to heat and cool the chickpeas and herbs in the microwave before finishing the salad. The chickpeas expand when heated; as they cool, they absorb the seasonings so that every bite is flavorful.
This salad is delicious as a side dish with grilled meat, seafood or kebab, or as a light main dish with warmed flat bread.
2 15½-ounce cans chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil, plus more to serve
1 teaspoon ground cumin
1 teaspoon Aleppo pepper, plus more to serve (see headnote)
1 teaspoon ground sumac
Kosher salt and ground black pepper
1 small red onion, halved and thinly sliced
1 medium garlic clove, finely grated
3 tablespoons lemon juice
3 oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup lightly packed fresh basil, thinly sliced
1/3 cup lightly packed fresh flat-leaf parsley, chopped
In a medium microwave-safe bowl, whisk together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt, and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature. Meanwhile, in another medium bowl, stir together the onion, garlic, and lemon juice; let stand for at least 10 minutes, or until chickpeas have cooled.
Add the cooled chickpea mixture to the onion mixture, along with the sun-dried tomatoes, basil and parsley. Stir, taste and season with salt and black pepper. Transfer to a serving platter, drizzle with additional oil and sprinkle with additional Aleppo pepper.
Black bean salad with spring onions and charred tomatoes
Makes 4 servings
Charring grape or cherry tomatoes in a hot skillet gives them a subtle smokiness and enhances their sweetness and flavor. This salad goes great with grilled pork or beef.
1 pint grape or cherry tomatoes
2 15½-ounce cans black beans, rinsed and drained
Kosher salt and ground black pepper
1 bunch spring onions, thinly sliced
¼ cup extra virgin olive oil
¼ cup lime juice
1 cup lightly packed fresh cilantro OR flat-leaf parsley
2 ounces queso fresco or feta cheese, crumbled (½ cup)
Heat a 12-inch skillet over high heat for 2 minutes. Add the tomatoes and cook, shaking the pan occasionally, until the skins split and char; transfer to a small bowl and set aside. In a large, microwave-safe bowl, toss beans with ½ teaspoon salt. Cover and microwave on high until hot, 1½ to 2 minutes. Immediately add the tomatoes, scallions, oil and lime juice; toss and season with salt and pepper. Cool to room temperature, stir once or twice. Stir in the coriander. Serve sprinkled with the queso fresco.
Kidney Bean Salad With Seasoned Vinaigrette And Herbs
Makes 6 servings
Georgian kidney bean salad is spicy and spicy, not sugary like American three bean salad. Toasted walnuts add a crunch that contrasts with the starchy creaminess of the beans. For convenience we use canned kidney beans, but as with the previous recipes, we heat them in the microwave before adding them with the dressing. Make sure to cover the beans before putting them in the microwave so they don’t dry out. And stir them halfway through so they heat up evenly.
If you can’t find ground fennel, grind your own by powdering 1 teaspoon of whole fennel seeds in a spice grinder.
2 medium shallots, halved and thinly sliced
1/3 cup cider vinegar
2 teaspoons ground coriander
1 teaspoon ground fennel seed
1 teaspoon dry mustard
½ cup walnuts
4 15-ounce cans kidney beans, rinsed and drained
Kosher salt and ground black pepper
3 tablespoons extra virgin olive oil, plus more to serve
2 medium cloves garlic, finely grated
½ cup roughly chopped fresh dill
½ cup coarsely chopped fresh flat-leaf parsley
½ cup roughly chopped fresh cilantro, plus more to serve
In a small bowl, whisk together the shallots and vinegar; put aside. In a 10-inch skillet over medium heat, combine the cilantro, fennel, and dry mustard, then roast, stirring frequently, until fragrant, about 2 minutes. Transfer to a small bowl. Add the walnuts to the same skillet and toast over medium heat, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a cutting board and let cool.
While the nuts are cooling, in a large, microwave-safe bowl, toss the beans with 1 teaspoon of salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
To the hot beans, add the shallot-vinegar mixture, roasted herbs, oil, garlic, 2 teaspoons salt and ¾ teaspoon pepper. Stir and let stand for 5 minutes, stirring once halfway through.
Roughly chop the walnuts, reserving about half for sprinkling. Add the remaining walnuts to the bean mixture, along with the dill, parsley and coriander. Stir together, taste and season with salt and pepper. Place on a platter and sprinkle with the remaining walnuts and extra coriander. Serve warm or at room temperature.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of full digital access, plus two issues of Milk Street print magazine, for just $1. Visit 177milkstreet.com/globe. Send comments to [email protected]
