Warm Chickpea Salad With Pickled Turnips

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Washington Post


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Leaves from 1/2 large bunch flat-leaf parsley, coarsely chopped (1 cup)

3 tablespoons red wine vinegar

1 large clove garlic

1/2 cup plus 2 tablespoons olive oil

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon whole coriander seeds, crushed

2 medium cloves garlic, minced

14 ounces canned chickpeas, rinsed and drained

3 carrots, peeled and cut into 1/4-inch thick matchsticks

4 to 6 mint leaves, minced (2 tablespoons)

3 Roma tomatoes, coarsely chopped

1 teaspoon toasted sesame seeds (see NOTE)

2 cucumbers, peeled and coarsely chopped

1 small red onion, cut into thin slices

1 cup pickled turnips (if not already cut into julienne, cut into 1/4-inch-thick matchsticks; see headnote)

1 cup crumbled feta cheese

4 pieces pita bread, cut into quarters and toasted

1 cup Greek-style plain nonfat yogurt

Juice from 1/2 or 1 lemon (2 tablespoons)

ground sumac (see headnote)

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