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Lebanese Garlic Chickpea Salad

Lebanese Garlic Chickpea Salad

On a recent trip, I was introduced to Lebanese Garlic Sauce (Toum), and it was revolutionary. I literally put it on everything. I added it to my go-to chickpea salad one day, and a new favorite was formed. —Noelle Myers, Grand Forks, North Dakota

Calories
232
Carbohydrates
17g
Protein
23g
Potassium
532mg
Fiber
2g
Sugar
14g

Ingredients

  • toum:
  • 1/2 cup garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1 medium lemon, zested and juiced, divided
  • 1-1/2 cups canola oil
  • 1-1/2 tablespoons ice water
  • chickpea salad:
  • 1 pound ground turkey or ground chicken
  • 1 tablespoon canola oil
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 large seedless cucumber, finely chopped
  • 1 cup chopped sweet red pepper
  • 1 can (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh mint

Direction

  1. In a blender or food processor, process garlic and salt until finely chopped. Add 1 tablespoon lemon juice; process until smooth.
  2. While processing, gradually add 1/2 cup oil, ice water and 1 tablespoon lemon juice in a steady stream. Scrape sides down. Continue gradually adding remaining 1 cup oil. Reserve 1/2 cup toum for salad; refrigerate leftovers for up to one week.
  3. In a large skillet, cook turkey in oil over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Return turkey to pan; add remaining lemon juice, lemon zest, onion powder, salt and pepper.
  4. In a large bowl, combine remaining ingredients. Add in turkey mixture and reserved 1/2 cup toum; toss to combine. Serve warm or cold.

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