Green Chickpea Salad with Yogurt Dressing
A quick summer time salad with green chickpea, chopped veggies and tossed in creamy yogurt dressing.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1 tablespoon cumin seeds
- 1/2 cup sour plain yogurt
- 1/4 cup fresh mint leaves
- 1 teaspoon lime juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon aamchur (dry mango powder)
- salt
Instructions
- 1
Heat a pan and dry roast the cumin seeds for a few seconds until they change color to a darker shade.
- 2
Using a coffee grinder or mortar and pestle, grind the roasted cumin seeds to a fine dust.
- 3
In a food processor, add all the ingredients of the dressing and give it a mix.
- 4
Take it out in a bowl, add the roasted cumin powder to it and mix properly again.
- 5
Put the green chickpeas soaked with water in a microwave proof bowl and let it cook for 10 minutes at high temperature.
- 6
In a salad bowl, add green chickpeas, chopped pepper, chopped cherry tomatoes and shallots.
- 7
Pour the dressing and give it a good mix.
- 8
Salad is ready!