Chickpea Salad
4 servings
30 minutes
Chickpea salad is a light and aromatic dish with roots in Jewish cuisine. Chickpeas, known for their nutrition and mild nutty flavor, pair wonderfully with fresh tomatoes and onions, creating a vibrant and refreshing ensemble. A mix of spices including cardamom, cloves, cumin, and cinnamon adds an Eastern flair to the salad, while the yogurt sauce with garlic and herbs makes it even richer and more harmonious. This salad is perfect as a standalone dish or side, especially on hot days when something light yet nourishing is desired.
1
Drain the chickpeas in a sieve and let the liquid drip off. Wash the tomatoes and cut them spirally like an apple with a sharp knife, removing the bases of the stems. Set the tomato skins aside, as they will be needed for decoration.
- Canned chickpeas: 800 g
- Tomatoes: 400 g
2
Cut the peeled tomatoes in half and remove the seeds, slice the flesh into 0.5 cm thick pieces. Peel the onion and cut it into 0.5 cm thick rings. Mix the tomatoes, onion, and chickpeas and drizzle with lemon juice.
- Tomatoes: 400 g
- White onion: 2 heads
- Canned chickpeas: 800 g
- Lemon juice: 4 tablespoons
3
Heat black cardamom, clove, pepper, and cumin in a dry pan until a strong aroma appears. Then grind in a mortar and mix with cinnamon and nutmeg. Stir the spices into the yogurt.
- Cardamom pods: 2 pieces
- Carnation: 2 pieces
- Ground black pepper: 0.5 teaspoon
- Cumin (zira): 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Natural yoghurt: 300 g
4
Peel the garlic, press it and add to the yogurt, season with salt. Wash the cilantro and parsley, chop the leaves.
- Garlic: 2 cloves
- Natural yoghurt: 300 g
- Salt: to taste
- Coriander: 0.5 bunch
- Parsley: 1 g
5
Place the salad in a deep plate and drizzle with yogurt sauce on top.
- Natural yoghurt: 300 g
6
Make flowers from tomato skins and arrange them around the salad. Sprinkle the finished salad with cilantro and parsley and serve immediately.
- Coriander: 0.5 bunch
- Parsley: 1 g