High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Spinach Lentil and Squash Curry Recipe - Perfect For Easy Vegetarian and Vegan Meals
One pot Lentil curry recipe with spinach and squash is perfect for easy Vegetarian and Vegan Meals. Make this easy lentil recipe enjoy it through out the week. This easy vegetarian curry is packed with nutrient and is delicious, perfect for lunch or dinner.
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour
500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash
100g / 3 cups Spinach leaves - chopped
2 to 3 tablespoon olive oil OR oil of choice
1+1/2 cup / 200g Onion
1 Tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
3/4 cup / 175ml Tomato puree / Passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/8 teaspoon Asafoetida (hing)
1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL)
4 cups / 900ml water OR Vegetable broth/stock
Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt)
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
1/2 teaspoon Ground Black Pepper
Lemon Juice to taste (I added 1/2 Tablespoon but you do you)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.).
To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step.
Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked.
✅ ???? NOTE: The cooking time of the lentils depends on the quality of the lentils. One batch of red lentils maybe drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.
Once the lentils are cooked uncover and give it a mix. Whisk the with the spatula to break down the lentils, this will make the dish creamy. Now increase the heat to medium and bring the lentils to a boil. Add the chopped spinach leaves and mix well. Cook the spinach for about 1 minute or so. Turn off the heat.
✅ ???? NOTE: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Add the chopped cilantro, ground black pepper, lemon juice, drizzle of a good quality extra virgin olive oil. Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Every stove is different so regulate the heat as required
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Badia Chicken Curry with Mango and Spinach Salad
Ingredients (Serves 4)
4 boneless chicken breasts cut in cubes
1 fl. oz. Badia Olive Oil
4 tbsp. Badia Curry Powder
16 fl. oz. Badia Coconut Milk
2 finely chopped garlic cloves
½ red onion cut into julienne strips
1 bunch of finely chopped fresh cilantro
Salt and pepper to taste
2 ripe mangos cut in cubes
1 lb. baby spinach
3 oz. chopped salted peanuts
1 sweet red pepper cut into julienne strips
8 cherry tomatoes cut in half
½ lemon (juice)
2 tbsp. Badia Olive Oil
5 MINUTE SPINACH [RECIPE]
Super easy spinach! Makes for a great side dish and takes 5 minutes, and that includes the time to warm up the pan!
Ingredients:
Baby spinach
Shallots
Salt and Pep
Extra virgin olive oil
#sauteedspinach #easycooking #easyrecipes #quickrecipes #spinach #healthyfood #healthyrecipes #homecooking
Steakhouse Style Creamed Spinach ❤️ #sidedish #creamedspinach #recipes
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
Inspired by the Lebanese foods and dishes of my childhood, everything I make has a little Mediterranean, a lot of freshness, and a good dose of flavor. It’s not ordinary, but it is easy. Mostly, it’s good – so good!
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