In our hectic everyday life, I often have to prepare something to eat quickly. And then the stocks in our kitchen cupboard help me a lot – cans of chickpeas and different types of beans, jars of roasted peppers and roasted tomatoes, jars of different types of olives and olive paste, a large variety of spices. So I can prepare a salad or pate in just 5 minutes. That’s why our kitchen cupboard is always well stocked with canned food – we prepare a large part of the food in jars with fruits and vegetables from our garden, and a part I buy from the shops, choosing canned food of good quality and without added preservatives.

The idea for the salad “On the Bosphorus” came to me during a meeting with our friends who had returned from a trip to Turkey – our friend’s husband is a Turkish citizen and at every meeting we discuss Bulgarian and Turkish cuisine. And when after a few days I had to prepare something delicious to eat in 5 minutes, I decided to prepare a Turkish-style chickpea salad. The recipe is quick and easy, and the salad is delicious and suitable for any combination. I combine cooked chickpeas with red tomatoes because the slight acidity of the tomatoes contrasts perfectly with the sweetness of the chickpeas. The red onion adds a slight spiciness, and the Turkish sumac spice adds depth to the flavors. I added fresh parsley leaves for a light herbaceous aroma and flavor, as well as a variety of colors in the salad.

If you like spicy food, you can add chili powder.

Salad ”On the Bosphorus”

Course: Recipes, Salads









Chickpea salad with Turkish sumac


  • 400 g pre-cooked chickpeas
    can be substituted with canned chickpeas

  • 300 g red tomatoes
    can be replaced with red cherry tomatoes

  • 100 g red onion

  • 10 g Turkish extra virgin olive oil

  • 10 g fresh parsley leaves

  • 5 g sea salt

  • 5 g Turkish sumac powder


  • I wash the tomatoes and dry them, with a sharp knife I cut them into small pieces. I wash the onion cleaned from the outer shell and wash it, with a sharp knife I cut the onion into small pieces. I wash the parsley leaves and drain them well, cut them finely.
  • In a large bowl, I put pre-cooked chickpeas and chopped vegetables, add olive oil and salt. I add the Turkish sumac to the bowl and mix well.
  • I put the salad in suitable plates and serve as an appetizer or as an addition to another dish.


  • Nutritional value per 100g. product:
  • Energy value – 82.31 kcal
  • Proteins – 4.51 g
  • Carbohydrates – 11.04 g
  • Fat – 2.36 g
  • Fiber – 2.68 g