Turkish · Lunch · Dinner · Snack
Turkish White Bean Salad
Piyaz
Creamy white beans tossed with sumac-rubbed red onion, juicy tomato and plenty of parsley in a bright lemon and olive oil dressing, crowned with wedges of hard-boiled egg. A classic Turkish meze that is filling, fresh and full of plant protein.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 48% · Fat 33% · Protein 19%
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Ingredients
For 4 servings- 1 litre1,000 gwater (for boiling eggs)
- 2 large100 geggs
- 1 medium110 gred onion
- 1 tspground sumac
- 1/2 tspsalt
- 2 cans (about 2 1/2 cups drained)480 gcanned white beans (cannellini or navy), drained and rinsed
- 2 medium240 gtomatoes
- 1 large bunch (about 1 1/2 cups chopped)40 gflat-leaf parsley
- 2 tbsp27 gextra virgin olive oil
- 3 tbsp45 glemon juice
- 1 tbsp15 gwhite wine vinegar
- 1 tspAleppo pepper (pul biber)
- 8 olives30 gblack olives (optional)
Steps
- 1
Bring the water to a boil in a small pan, lower in the eggs and simmer for 10 minutes until the yolks are fully set.
- 2
Transfer the eggs to cold water to cool, then peel and cut into wedges.
- 3
While the eggs cook, halve the red onion and slice it into thin half-moons.
- 4
Rub the onion with the sumac and half the salt using your fingers, then leave for 5 minutes to soften.
- 5
Drain and rinse the white beans well and place them in a large bowl.
- 6
Dice the tomatoes and finely chop the parsley, then add both to the beans along with the onion.
- 7
Whisk the olive oil, lemon juice, vinegar, Aleppo pepper and remaining salt in a small bowl.
- 8
Pour the dressing over the salad and toss gently so the beans stay whole.
- 9
Spoon onto a platter and top with the egg wedges and the olives, if using, then serve.
- 10
If making ahead, chill the salad without the eggs for up to a day and top with the eggs and olives just before serving.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the eggs and add diced roasted red pepper or extra olives for more substance.
- Use chickpeas instead of white beans if that is what you have in the cupboard.
- Swap the Aleppo pepper for a pinch of sweet paprika plus a small pinch of chili flakes.
- If you can't find sumac, add finely grated lemon zest to the onion for a similar tangy note.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, keeping any leftover egg in a separate container and eating it within the same time. This salad is served cold and should not be frozen, as the beans, tomatoes and egg turn watery and mushy.
Make ahead
Boil and peel the eggs and mix the salad without them up to a day ahead, keeping both chilled. Toss the salad again just before serving, then top with the eggs and olives.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (516 g) | Per 100 g | |
|---|---|---|
| Calories | 262 kcal | 51 kcal |
| Protein | 13.1 g | 2.5 g |
| Carbohydrates | 32.2 g | 6.2 g |
| of which sugars | 3.6 g | 0.7 g |
| Fiber | 7.4 g | 1.4 g |
| Fat | 9.8 g | 1.9 g |
| of which saturated | 1.9 g | 0.4 g |
| Sodium | 757 mg | 147 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
