Nohut dürümü

Drain 400 grams of cooked chickpeas thoroughly. If using dried chickpeas, soak them overnight and then boil until tender.

Thinly slice 100 grams of red onion. Finely chop 30 grams of fresh parsley. Dice 150 grams of tomato. Thinly slice 50 grams of green pepper.

In a large bowl, combine the sliced red onion, chopped fresh parsley, diced tomato, and sliced green pepper. Add 10 grams of olive oil, 20 grams of pomegranate molasses, 20 grams of lemon juice, 2 grams of salt, and 3 grams of pul biber. Mix well to create the salad mixture.