Salad

Summer Salad with Chickpeas and Yogurt

Name: Summer Salad with Chickpeas and Yogurt
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cup boiled chickpeas; 2 cup strained yogurt; 2 piece cucumber; 2 clove garlic; 3 tablespoon olive oil; 0.5 bunch finely chopped fresh mint; 0.5 bunch finely chopped fresh dill; 1 dessert spoon dried mint; 1 dessert spoon salt; 0.5 teaspoon black pepper; 0.5 piece lemon juice; 0.5 teaspoon cumin; 1 teaspoon red pepper flakes; 0.5 teaspoon sumac

Duration

25 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1.5 cup boiled chickpeas
2 cup strained yogurt
2 piece cucumber
2 clove garlic
3 tablespoon olive oil
0.5 bunch finely chopped fresh mint
0.5 bunch finely chopped fresh dill
1 dessert spoon dried mint
1 dessert spoon salt
0.5 teaspoon black pepper
0.5 piece lemon juice
0.5 teaspoon cumin
1 teaspoon red pepper flakes
0.5 teaspoon sumac

Step-by-Step Preparation

Speed:1x

Drain the boiled and peeled chickpeas and dry them thoroughly. Being completely dry will make it easier for them to become crispy in the pan.

Wash the cucumbers and peel them in a striped pattern. After dicing them into small cubes, let them sit in a strainer for 5-10 minutes to drain excess water and pat them dry with a paper towel.

Transfer the strained yogurt to a large mixing bowl. Add the juice of 1/2 a lemon and mix with a wire whisk until it reaches a smooth consistency.

Add the crushed garlic, salt, black pepper, dried mint, all of the finely chopped fresh mint, and half of the fresh dill to the yogurt mixture and blend homogeneously.

Add the drained and dried cucumbers to the yogurt mixture and mix gently with a spatula without mashing the ingredients. Spread this prepared base evenly on a serving plate.

Pour 1 tablespoon of olive oil into a small pan and heat over medium heat. Add the chickpeas to the pan; sprinkle with cumin, red pepper flakes, and sumac, and sauté by shaking constantly for approximately 5-7 minutes until the outside of the chickpeas becomes crispy.

Remove the roasted spiced chickpeas from the heat and let them rest for 2-3 minutes to cool slightly. During this time, drizzle the remaining 2 tablespoons of olive oil over the yogurt on the serving plate.

Create a stylish hot-cold contrast by pouring the cooled crispy chickpeas over the cold yogurt base. Sprinkle the remaining finely chopped fresh dill over the chickpeas and serve immediately.

Chef's Tips

To prevent the salad from becoming watery, you can scoop out the pulpy, watery centers of the cucumbers with a spoon before chopping them.
If the consistency of the strained yogurt seems too thick, you can add 1-2 tablespoons of cold water to make it smoother.

Alternative & Optional Ingredients

You can make the recipe completely plant-based by using strained vegan cashew yogurt instead of strained yogurt.
Instead of chickpeas, you can use boiled green lentils by crisping them up with the same seasoning technique.

Gourmet Recommendations

During service, you can place lightly oiled and baked crispy sourdough bread slices on the edge of the plate.
While roasting the chickpeas, you can deepen the flavor with the roasted aroma of nuts by adding a very small amount of slivered almonds or pine nuts to the pan.

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Nutrition Facts

Per Serving

Calories331 kcal

Protein15 g

Carbohydrates25 g

Fat17 g

Fiber 6 g

Sugar 9 g

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Salad

Summer Salad with Chickpeas and Yogurt

Duration

25 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp