Green Chickpea Salad with Yogurt Dressing
Ingredients
- 1 cup dried green chickpeas (soaked in water overnight)
- 2 shallots (thinly sliced)
- 1 yellow pepper (finely chopped to tiny bite size)
- 1 cup sweet cherry tomatoes (chopped in half or quarters)
for the dressing
- 1 tablespoon cumin seeds
- ½ cup sour plain yogurt
- ¼ cup fresh mint leaves
- 1 teaspoon lime juice
- ½ cup extra-virgin olive oil
- 1 teaspoon aamchur (dry mango powder)
- salt
Instructions
- Heat a pan and dry roast the cumin seeds for a few seconds until they change color to a darker shade.
- Using a coffee grinder or mortar and pestle, grind the roasted cumin seeds to a fine dust.
- In a food processor, add all the ingredients of the dressing and give it a mix.
- Take it out in a bowl, add the roasted cumin powder to it and mix properly again.
- Put the green chickpeas soaked with water in a microwave proof bowl and let it cook for 10 minutes at high temperature.
- In a salad bowl, add green chickpeas, chopped pepper, chopped cherry tomatoes and shallots.
- Pour the dressing and give it a good mix.
- Salad is ready!
Notes
You can also use store bought cumin powder in the dressing. However, freshly grounded, roasted cumin powder adds more flavor and warmth.
If you are using canned chickpeas, you do not need to soak or cook them in the microwave.
If you are using canned chickpeas, you do not need to soak or cook them in the microwave.
Nutrition
Serving: 1Servings