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
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
Directions
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1In a blender or food processor, process garlic and salt until finely chopped. Add 1 tablespoon lemon juice; process until smooth.
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2While 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.
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3In 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.
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4In 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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