Chickpea, Radish and Yogurt Dressing Salad
6 servings
20 minutes
Chickpea salad with radish and yogurt dressing is a harmonious blend of freshness, crunchiness, and tenderness. Its base is nutritious chickpeas complemented by juicy vegetables: radishes, sweet peppers, and romaine lettuce. Fresh cilantro and mint add a special zest to the dish, while an airy yogurt dressing with tahini, garlic, and honey completes it. This dish is inspired by Mediterranean cuisine principles where fresh ingredients and light sauces create unique taste experiences. It's an ideal option for a light dinner or as an accompaniment to a main course. It can be served chilled to highlight the refreshing flavor, while the nutty notes of sesame seeds add depth to the taste. Such a salad is a find for lovers of healthy and exquisite cuisine.
1
Peel the red onion and chop it into small cubes.
- Red onion: 0.5 head
2
Remove seeds and white veins from the bell pepper and cut it into thin strips.
- Bell pepper: 1 piece
3
Slice the radish into thin rounds using a mandoline. If you don't have a mandoline, you can use a knife.
- Radish: 6 pieces
4
Break the romaine lettuce into leaves, wash it, and cut it into strips. You can also tear the lettuce by hand.
- Romano lettuce: 0.5 piece
5
Tear the cilantro and mint leaves from the stems. Tear the large mint leaves.
- Cilantro: 5 sprig
- Fresh mint: 3 sprigs
6
Squeeze juice from the lemon.
- Lemon juice: 20 ml
7
For the dressing, mix yogurt, tahini (sesame urbech can be used instead), lemon juice, garlic pressed or grated finely, honey, salt, and pepper.
- Greek yoghurt: 200 g
- Tahini: 2 tablespoons
- Lemon juice: 20 ml
- Garlic: 1 clove
- Honey: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
Place romaine at the bottom of a serving plate, then add rinsed chickpeas on top.
- Romano lettuce: 0.5 piece
- Canned chickpeas: 1 jar
9
Then spread all the prepared vegetables and crumble feta cheese on top with your hands.
- Red onion: 0.5 head
- Bell pepper: 1 piece
- Radish: 6 pieces
- Feta cheese: 120 g
10
Pour the dressing over the salad, sprinkle with flax and sesame seeds, and garnish with mint, cilantro, and Swiss chard leaves.
- Greek yoghurt: 200 g
- Flax seeds (linseed): to taste
- Sesame seeds: to taste
- Cilantro: 5 sprig
- Fresh mint: 3 sprigs
- Chard (Swiss chard): 10 g
