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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???? 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.
4 Quick & Delicious BULGUR SALAD JARS | Easy Recipes for MEAL PREP ????????❤️
Say goodbye to boring meals! Discover the art of meal prep with our easy and delicious bulgur jar salads. Your tastebuds (and schedule) will thank you! ⏱️????????
AVOCADO & CORN SALAD
Ingredients:
* 1 cup boiled red beans
* 1/2 cup boiled corn
* 1/2 cup fine bulgur
* 1/2 avocado
* 1/2 bunch cilantro or parsley
* 2 tablespoons sesame seeds
* 1/2 lemon
* 3 sprigs mint
* 1 teaspoon black pepper
Instructions:
* Mix 1/2 cup fine bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* In a bowl, add 1 cup boiled red beans, 1/2 cup boiled corn, chopped cilantro, prepared bulgur, thinly sliced avocado, mint leaves, 2 tablespoons sesame seeds, 1 pinch of black pepper, and the juice of 1/2 lemon. Mix well and store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Your avocado corn salad is ready to serve.
CAESAR-LIKE SALAD
Ingredients:
* 3 lettuce leaves
* 3 cucumbers
* 2 tablespoons mayonnaise
* 1.5 cups bulgur
* 1 red bell pepper
* 1 boneless chicken thigh
* 1 teaspoon mustard
* Grated Izmir tulum cheese
* 3 tablespoons olive oil
* Juice of 1/2 lemon
Instructions:
* Mix 1/2 cup fine bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 2 hours, the bulgur will be ready to eat.
* Spread 2 tablespoons of mayonnaise at the bottom of a jar. Layer 1 teaspoon of mustard, diced cucumbers, prepared bulgur, diced red bell pepper, grilled and thinly sliced chicken thigh, and 3 lettuce leaves in the jar. Finally, sprinkle grated Izmir tulum cheese on top. Store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your Caesar-like salad with white cheese is ready to serve.
GRILLED EGGPLANT & MEATBALL SALAD
Ingredients:
* 10 small meatballs
* 3 tablespoons Greek yogurt
* 2 grilled eggplants
* 1/2 cup bulgur
* 2 grilled red bell peppers
* 2 pickled cucumbers
* 3 tablespoons olive oil
* Juice of 1/2 lemon
* Thyme
Instructions:
* Mix 1/2 cup bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* Spread 3 tablespoons of Greek yogurt at the bottom of a jar. Then, layer the diced grilled eggplants and grilled red bell peppers.
* Add the prepared bulgur, sliced pickled cucumbers, and meatballs to the jar. Close the lid.
* Store in the refrigerator. Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your grilled eggplant and meatball salad is ready to serve.
TOMATO & FETA CHEESE SALAD
Ingredients:
* 7-8 cherry tomatoes
* 4 cloves of garlic, finely sliced
* 1/2 cup bulgur
* 1 bunch basil
* 1 cube feta cheese
* 1 handful of peanuts
Instructions:
* Mix 1/2 cup bulgur with a pinch of salt and 150 ml boiling water. Let it rest for 1-2 hours. After 1-2 hours, the bulgur will be ready to eat.
* Place the quartered cherry tomatoes at the bottom of a jar. Add the finely sliced garlic, prepared bulgur, basil leaves, diced feta cheese, and a handful of peanuts in layers. Store in the refrigerator.
* Before serving, drizzle the juice of half a lemon and 3 tablespoons of olive oil over the salad. Mix well. Garnish with thyme and olive oil. Your tomato and feta cheese salad is ready to serve.
Easy Bulgur Salad With Pomegranate / By Aysenur Altan
Very easy and delicious bulgur salad. Topped with pomegranate pieces.. Also good for diet. I am back with an easy and delicious salad recipe. I decided to CC my Turkish Channel recipe and share with you here. This way i hope it will take less time and i will be able to updated my Turkish Food Channel more often. Please give me comment on what you think about it and share your ideas if you have :) See you soon
Ingredients:
1/2 cup thin bulgur wheats
1 cup hot boiling water
big handfull of fresh mint and parsley leafs
1 cucumber, tomato and red bell pepper
Extra virgin olive oil
lemon juice
salt, red pepper flakes and sumach (if you have)
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
In today's video, we show you how to make Turkish Bulgur Pilaf which is a classic staple dish in Turkish cuisine. Bulgur Pilaf (also known as bulgur pilaff, bulgur pilavı, or pilau) is made using bulgur wheat (or bulgar wheat). This Turkish Bulgur Pilaf not only tastes incredibly delicious, but it is also super healthy and nutritious too. Bulgar Pilavı can be served with grilled chicken, meats kofte, kebabs, vegetables, salads, or simply with herbed yogurt dips.
To make this Turkish Style Bulgur recipe, you will need:
2 tbs olive oil
1 tsp butter (you can omit the butter and use just olive oil to make this vegan)
1 onion chopped
salt to taste
2 garlic cloves chopped
1 small capsicum (bell pepper)
1/2 Turkish green pepper (or green chile to taste)
1 tbs tomato puree
2 grated tomatoes
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp dried mint
1 tsp dried thyme
freshly squeezed lemon juice (as per your taste)
1 and 1/2 cups coarse bulgur wheat
3 cups hot water
garnish with finely chopped parsley and lemon slices
You can view more Turkish recipes like Gözleme, Cacik, Ottoman sherbet and Adana Kebab, in our Turkish Recipes playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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How to Make Bulgur Salad - Recipe in description
Common in European, Middle Eastern and Indian cuisine, Bulgur is derived from wheat and makes a great base for mains or appetizers.
Preparation time: About 20 minutes.
Difficulty: Easy
Calories per serving: Unspecified
Ingredients for 4 people:
250g of bulgur (cracked wheat)
3 peppers (red, Turkish, pointed)
1 bunch of parsley, smooth
½ bunch of spring onions
1 medium red onion
½ a tube of tomato paste
4 tablespoons of mild oil (e.g. sunflower)
Salt
Place the bulgur wheat in a large bowl, fill with hot water until the wheat grains are covered. Make sure to drain excess water or the Kisir will be soaked through in an instant. If needs be, just add some more wheat grains after the mixture has soaked. Season with plenty of salt and leave to stand for about 10 minutes.
Meanwhile, cut up peppers and onions, cut spring onions into thin rings and chop the parsley. Add the oil and tomato paste and stir.
Season with salt if necessary. Mix the remaining ingredients.
Tastes great as a side dish or as a salad to go with a barbecue. If you’re throwing a party, you can serve smaller portions on iceberg lettuce leaves with 1/8 lemon slices. It also tastes great on its own.
Author: FrlM
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