Creamy Mediterranean chickpea salad
Spain on a Fork · ♥ 1.1K likes · 9.3K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 125 g plain Greek yogurt
In a large bowl combine the Greek yogurt and Dijon mustard.
- 5 g Dijon mustard
- 2 cloves garlic
- ½ g dried oregano
- 10 ml fresh lemon juice
Finely grate in the garlic, add the dried oregano and squeeze in the fresh lemon juice.
- sea salt
- freshly cracked black pepper
Season with sea salt and a generous amount of freshly cracked black pepper and whisk until well mixed.
- 15 ml extra virgin olive oil
- 700 g cooked chickpeas
Drain the jar of cooked chickpeas into a colander, rinse under water, shake off the excess and transfer them into the dressing.
- 40 g red onion
- 75 g English cucumber
- 75 g red bell pepper
- 45 g black pitted olives
- 75 g cherry tomatoes
Roughly chop the red onion, roughly dice the cucumber and the red bell pepper, thinly slice the olives and halve the cherry tomatoes.
- 5 g chopped chives
- sea salt
- freshly cracked black pepper
Add the chopped ingredients and the chives, season again with sea salt and black pepper, and mix gently so the chickpeas don't break apart.