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Recipe
Chickpea Salad with Yogurt
Difficulty
Time
30 minutes
Chickpea salad with lemon and yoghurt dressing
Ingredients
| 200g | dried chickpeas (or approx. 350-400g cooked chick peas) |
| 1 tsp | salt |
| ½ tsp | sugar |
| 10 | cherry tomatoes |
| 2 | finely sliced celery stalks |
| 1 | red onion, diced or cut into thin slices |
| 4-5 | stems of fresh mint, roughly chopped |
| 2-3 | stems of parsley, finely chopped |
| 60ml | yoghurt (3.5% fat content) |
| 2 tbsp | lemon juice |
| - | Salt |
| - | Pepper |
| 1 tbsp | Sumac |
Preparation
1
Soak the dried chickpeas in cold water for at least 12 hours, drain and rinse thoroughly. Cook in water with a pinch of salt and sugar until soft, this can take about 40-60 minutes. As you are doing this, occasionally skim off the foam. When the chickpeas are cooked, drain and allow to cool.
2
Dice the tomatoes, wash the celery and cut into short strips, roughly chop the mint and parsley. Mix everything with the slightly cooled chickpeas. Stir the yogurt, lemon juice, salt, pepper and Sumac together in another small bowl, pour over the salad and toss to combine. Serve with some Sumac and a few mint leaves as a garnish.
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