Warm chickpea and yoghurt salad

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Recipe «Warm chickpea and yoghurt salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup Tamar Valley Greek Style Yoghurt, 1 tbsp tahini, 2 tbsp lemon juice, 2 x 400g cans chickpeas, drained, rinsed, 2 garlic cloves, crushed , 2 tbsp olive oil, 1/4 cup pine nuts, 1/2 tsp sweet paprika , 6 large Lebanese bread rounds, cut into wedges, warmed.

Ingredients:

• 3/4 cup Tamar Valley Greek Style Yoghurt 
• 1 tbsp tahini 
• 2 tbsp lemon juice 
• 2 x 400g cans chickpeas, drained, rinsed 
• 2 garlic cloves, crushed 
• 2 tbsp olive oil 
• 1/4 cup pine nuts 
• 1/2 tsp sweet paprika 
• 6 large Lebanese bread rounds, cut into wedges, warmed 

Instructions

1. Combine yoghurt, tahini, half the lemon juice and 2 tablespoons warm water in a bowl.
2. Bring a saucepan of water to the boil over medium heat. Add chickpeas. Cook for 1 to 2 minutes or until chickpeas are heated through. Drain, reserving 1/4 cup cooking liquid. Place garlic, reserved cooking liquid, half the oil, half the chickpeas and remaining lemon juice in a processor. Process until almost smooth. Season with salt and pepper.
3. Heat remaining oil in a frying pan over medium heat. Cook pine nuts, stirring, for 1 to 2 minutes or until golden.
4. Spoon chickpea mixture into a bowl. Sprinkle with remaining chickpeas. Drizzle with yoghurt mixture. Top with pine nuts. Sprinkle with paprika. Serve with bread.