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:
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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.
Sun Dried Tomato and Spinach Orzo l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2½ cups low sodium chicken broth
▢1½ cups uncooked orzo pasta (about 278 grams)
▢¼ cup sun dried tomatoes (packed in oil - drained and sliced)
▢2 cloves garlic (finely minced)
▢½ teaspoon salt
▢¼ teaspoon black pepper
▢2 cups fresh spinach (roughly chopped)
▢½ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
▢¼ cup shredded Parmesan cheese
▢2 tablespoons fresh parsley
Instructions
Combine broth, orzo, tomatoes, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in spinach, cream, Parmesan and parsley and serve.
Giada de Laurentiis: Tuna Orzo Salad | Food & Wine
Chef Giada de Laurentiis makes a feast for the eyes with this bright orzo salad of green beans, tomato and Italian tuna at the 2007 Food & Wine Classic in Aspen
Roasted Tomato Basil and Feta Orzo. with crispy prosciutto too - Recipe
Roasted Tomato Basil and Feta Orzo. with crispy prosciutto too. all about quick dinners right now and this is an obvious favorite. fresh and summery :)
recipe n profile + ingredients below:
* 7 tablespoons olive oil
* 4 cups cherry tomatoes
* 3-4 cloves garlic, smashed * 2 tablespoons thyme leaves (or 2 tsp dried)
* 1 teaspoon chili powder
* 3 teaspoons honey
* 3 ounces prosciutto (optional)
* 1 pound orzo
* 2 tablespoons red wine vinegar
* 1/2 of a small shallot, grated
* red pepper flakes
* 1/2 cup fresh basil
* 1/2 cup mixed fresh herbs
* 8 ounces feta cheese, * 1/3 cup toasted nuts/seeds
this IS the best orzo recipe you'll ever try
Chorizo, red peppers and basil - coming together to create an absolute worldy of an orzo dish. Great for meal-prep.
Method:
Ingredients (Serves 4):
Bunch of Parsley
Bunch of Basil
1 Red Chilli
2 Cloves of Garlic
4 Peppers (not green)
325g Cherry Tomatoes
500g Passata
500g Orzo
225g Chorizo
Water
Olive Oil
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Veggie Orzo Pasta | Jamie Oliver
Back at it again with another beautiful recipe from my new book Together. This time I'm giving you one of the dishes from the 'elegant simplicity' chapter. Its a really delicate but flavoursome pasta salad, in the book I serve it up with a flat fish but really its a dish that totally stands up on its own. Give it a go guys, elegant and delicious!
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