Chickpea salad with yoghurt dressing

Cooking Salads Chickpea salad with yoghurt dressing

Fresh herbs and tangy lemon infuse this yoghurt dressing with the flavours of the Middle East.

Lables: Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat the ghee in a frypan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, for 1 minute or until they begin to pop. Add the cumin seeds, fennel seeds and chilli flakes, then cook, stirring, for a further minute or until fragrant.
  2. Place the chickpeas in a bowl, pour over the toasted spices, then stir until well combined. Stir in the yoghurt, lemon juice, spring onion, coriander and mint until well combined. Season to taste with sea salt and freshly ground black pepper, then serve.

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1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp chilli flakes
2 x 400g cans chickpeas, rinsed, drained
3/4 cup thick Greek-style yoghurt
1 1/2 tbsp lemon juice
2 spring onions, thinly sliced
1/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped

Adv

Autors
Preparation time
15
Cooking time
2
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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