Piyaz Recipe

I absolutely love this recipe because it’s bursting with fresh, vibrant flavors and is perfect for when I want a healthy yet satisfying meal. The combination of citrusy lemon, aromatic herbs, and a hint of spice makes every bite taste like a little adventure, plus it’s super easy to whip up any day of the week!

I adore making delicious, filling salads, and Piyaz is a not-so-simple side dish that truly shines. Onions are the star here, with an unexpected treatment that brings out their sweet, mellow flavor.

Chickpeas—cooked, not raw—give the salad substance. Fresh herbs—parsley and mint—add vitality, while a blend of sumac and red pepper flakes brings depth.

A simple dressing of olive oil, lemon juice, and red wine vinegar makes Piyaz zesty and bright.

Ingredients

– Onions: Full of antioxidants, adding both sweetness and depth.

Garbanzo beans: Rich in protein and fiber; yield a dense mouthfeel.

Tomato: Supplier of vitamins and lycopene, and the item of food that adds freshness.

– Green Chili: Provides a zesty punch; teeming with vitamin C.

– Parsley: Has vitamins A and C; increases taste.

– Mint Leaves: Stimulating scent; assists with digestion.

Lemon Juice: Contains abundant amounts of vitamin C; contributes a sharpness.

– Sumac: A tart spice that adds complexity to flavors.

– Olive Oil: Fats that are good for the heart; provides richness.

– Red Pepper Flakes: Provides spice; speeds up metabolism.

Ingredient Quantities

• 2 large onions, thinly sliced
• 1 cup cooked chickpeas
• 1 large tomato, diced
• 1 green chili, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon sumac
• 1/4 teaspoon red pepper flakes
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Salt, to taste
• Black pepper, to taste
• Optional: 2 hard-boiled eggs, sliced (for garnish)

Instructions

1. Take a large bowl and place inside it the onions, which you have sliced very thinly. Sprinkle with a bit of salt, then get in there with your hands and gently—but thoroughly—work that salt into the onions. You want to soften them up a bit, and also draw some moisture out of them. Set the bowl aside for a few minutes while you prepare the other ingredients.

2. The chickpeas that have been cooked should be rinsed under cold water and drained thoroughly. They should then be added to the bowl containing the onions.

3. Combine the onion and chickpea mixture with the diced tomato and chopped green chili.

4. Add the chopped parsley and mint leaves, mixing everything together evenly.

5. Distribute the sumac and red pepper flakes uniformly over the salad components.

6. In a tiny basin, combine and whisk together the olive oil, juice of the lemon, and red wine vinegar. Whisk them until they are well amalgamated.

7. Drizzle the dressing onto the salad mixture and toss until all the components are thoroughly dressed.

8. Add salt and black pepper to taste. Adjust as necessary.

9. Move the salad to a serving platter or bowl, and spread it out so it looks nice and even.

10. Before serving, you can optionally garnish with hard-boiled eggs, which you can cut into slices and arrange beautifully on top. Then, it’s time to enjoy a dish so subtly flavored and yet so satisfying that it alone can be a meal.

Equipment Needed

1. Large bowl
2. Cutting board
3. Knife
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Colander or sieve
9. Serving platter or bowl
10. Optional: Egg slicer (if using hard-boiled eggs for garnish)

FAQ

• Q: Can I use canned chickpeas for this recipe?A: Yes, using canned chickpeas is perfectly fine. Rinse and drain them before using.
• Q: Can I substitute another herb if I don’t have mint or parsley?You can use dill or cilantro as a substitute, though it will alter the flavor somewhat.
• Q: How far in advance can I prepare this piyaz?A: It can be prepped a day ahead, but for maximum freshness, add the herbs right before you serve it.
• Q: Is it essential to use sumac in this recipe?A: Sumac adds a unique tangy flavor. If unavailable, substitute with a bit more lemon juice for this recipe. It also works to add some acidity, which is what we’re looking for!
• Q: Can this dish be served warm?Piyaz is usually present at room temperature or cold, yet warming the chickpeas a little and then mixing them gives you a elegantly warm version and is essentially my mother’s way. (This is also a good method if you are working with slightly older, drier beans.)
• Q: How should I store leftover piyaz?A: Put any leftovers in an airtight container in the refrigerator. They should be safe to eat for up to 3 days.

Substitutions and Variations

For a more pronounced ellipsis, substitute shallots. Onions become increasingly mild in this dish as they are cooked longer and at lower temperatures.
Chickpeas. You can use white beans, such as cannellini, as an alternative.
Sumac: For a citrusy infusion, use lemon zest or add more lemon juice.
Fresh parsley. Cilantro can be used if you prefer its flavor.
You can substitute apple cider vinegar or white wine vinegar for red wine vinegar. They will give you a slightly different but still tangy taste.

Pro Tips

1. Onion Softening Tip After salting and massaging the onions, let them rest for 10 minutes. This will enhance their sweetness and reduce the sharpness, making them blend better with the salad.

2. Chickpea Flavor Boost After rinsing and draining the chickpeas, toss them with a bit of olive oil, salt, and a pinch of cumin or smoked paprika before adding them to the salad. This adds an extra layer of flavor to the chickpeas.

3. Herb Freshness To keep the parsley and mint vibrant and fresh, chop them just before adding to the salad and gently fold them in. This will prevent them from wilting and preserve their bright flavor.

4. Chili Adjustment Depending on your spice preference, you can remove the seeds from the green chili before chopping to reduce the heat, or leave them in for more spice.

5. Dressing Tip To emulsify the dressing better, you can whisk in a small amount of Dijon mustard. It helps bind the oil and acid together, resulting in a smoother and more flavorful dressing.