Thursday, November 28, 2013

Chickpea Salad with Minty Yogurt Dressing

I made this chickpea salad from the Kitchn along with chicken salad to make pita sandwiches. This would also make an easy healthy packed lunch as either a sandwich or salad, but I think it would be best to keep the yogurt dressing separate from the salad until ready to eat.

Adapted from the Kitchn

1/4 cup extra virgin olive oil
1 tbsp lemon zest
2 tbsp lemon juice
1/4 cup flat-leaf parsley, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp coarse salt
1/2 tsp paprika
1/2 cup tomatoes, chopped
1/2 cup red onion, chopped
3 cups drained chickpeas 
1 cup plain yogurt, preferable Greek
2 tbsp mint, chopped

In a medium bowl, mix together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt and paprika. Mix in the tomatoes, onion and chickpeas. Let it marinate for at least an hour or overnight. 

Combine the yogurt and mint to make the sauce. Serve the chickpea salad with the sauce and maybe some spinach on pita or toast. 

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