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Purslane and Chickpea Salad

Recipe by Ezgi Sena Turgut on InstagramAdded 1 August 2026.

10 minutes to prep, 15 to cook. A bright, refreshing salad that combines tender purslane and juicy tomato with protein‑rich chickpeas and creamy yogurt. Warm spices and a hint of mint‑infused sauce give it a fragrant, satisfying finish, perfect for a light lunch or healthy side.

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Purslane and Chickpea Salad by Ezgi Sena Turgut, a frame from the Instagram video

Method

  1. Heat a skillet over medium heat.

  2. Add the cooked chickpeas to the skillet, then sprinkle with salt, thyme, paprika, black pepper, and cumin.

  3. Drizzle 1–2 tbsp olive oil over the chickpeas and stir to coat evenly.

  4. Cook, stirring occasionally, for 5–7 minutes until the chickpeas turn golden and slightly crispy.

    Kitchen notes · Added by ReelsMeals: Chickpeas are golden with lightly crisp surfaces. Stir occasionally so they color evenly.

  5. While the chickpeas are cooking, finely mince 1–2 garlic cloves (if using).

  6. In a large mixing bowl, combine the purslane (washed and torn) and the tomato (diced).

    Kitchen notes · Added by ReelsMeals: Purslane and tomato are evenly mixed. Tear the purslane into bite sized pieces.

  7. Add the yogurt and minced garlic to the bowl and toss gently to coat the vegetables.

    Kitchen notes · Added by ReelsMeals: Vegetables are lightly coated in yogurt. Toss gently to avoid bruising the purslane.

  8. Season the salad with a pinch of salt and a grind of black pepper, adjusting to taste.

  9. Transfer the cooked chickpeas onto the salad, spreading them evenly.

    Kitchen notes · Added by ReelsMeals: Chickpeas are spread across the salad. Distribute them while they are still warm.

  10. If desired, drizzle a mint‑infused sauce (mint leaves blended with a splash of olive oil and lemon juice) over the top.

  11. Serve immediately or let the flavors meld for a few minutes before eating.

Tips while you cook

Prep garlic while chickpeas cook
Finely mince the garlic during the chickpea cooking time.
Stir chickpeas for even crispness
Stir the chickpeas occasionally while cooking for 5–7 minutes until they turn golden and slightly crispy.
Combine yogurt before adding hot chickpeas
Toss the purslane, tomato, yogurt, and garlic together before folding in the cooked chickpeas.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Ezgi Sena Turgut made this.

The recipe comes from Ezgi Sena Turgut’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Ezgi Sena Turgut and want this changed? Email [email protected].

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