My Mom's "Kichererbsen Salat" (Chickpea Salad)

This is a recipe that my Mom used to do on holidays, usually with left-over chickpeas from our Cous Cous. It is called a "Chickpea Salad" and is basically chickpeas with a lot of hot spices. This is nothing for someone who doesn't like hot spices such as garlic and harissa. Also, one warning: After eating this, you will definitely smell like garlic, so maybe rinse your mouth or have a peppermint handy if you want to go out afterwards :)


  • 1 lb Chickpeas (preferable dried ones)
  • 3-4 gloves Garlic - minced
  • 2 teaspoons Biber Salcasi (Turkish hot red chili pepper paste)
  • 2-3 teaspoons Sambal Oelek (Indonesian style chili-based sauce with garlic, lime, ginger)
  • 2-3 teaspoons Harissa (Tunesian hot chili sauce)
  • 3 teaspoons Pumpkin Seed Oil
  • 1/4 - 1/3 cup Water
  • Salt and Pepper


I like to use dried chickpeas more as they remain crunchier and are not as soft as the chickpeas out of the can. If you use dried chickpeas you need to let them soak in water overnight in a covered pan. The next day, drain and rinse the chickpeas. Cover with fresh water and bring to a boil. Let cook for 1.5 - 2hours, till they are soft. Remove from heat and drain. Transfer in your salad bowl. Now, add the spices (minced garlic, biber paste, sambal oelek, harissa, salt, pepper). You will need to use quite a bit of salt, but I would suggest to start cautious and taste first, you can always add more. Add the pumpkin seed oil and water to the chickpeas and spices, so that you can now mix everything together. Let stand and cool down for a while. The spices also need to unfold the full flavors.

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