Chickpeas are such life savers. They are so amazingly versatile. What makes them even more wonderful is that they form a key ingredient of Middle-Eastern food. And Middle-Eastern food, as you must have known by known is one of my pet favourites. I like throwing chickpeas in everything. Take for example this Chicken Tagine which has a generous sprinkling of chickpeas or this simple yet delicious Chickpeas, Tomato and Potato Salad. Of course for a real bite of Mediterranean food, there’s always the go-to food: Hummus.
For this salad, however, I’m not claiming any authenticity. It is just a product of random mix and match. The soothing agent that yoghurt is, this can rank right up there as your perfect bowl of happiness. I personally prefer having this in summers but really, season is no bar for a salad as healthy and as tasty as this.
Chickpeas, soaked in water overnight and boiled with a little salt: 1 cup
Peas (frozen and thawed or fresh and boiled): 1 cup
Potatoes, boiled and diced: 2
Cucumber, peeled and cubed: 1 small
Feta cheese, cubed: 1/2 cup
Coriander/Mint leaves: 1 cup
For the dressing:
Hung yoghurt: 1 cup
Sesame seeds: 2 tbsp
Lime juice: 1 tsp
Horseradish sauce:2 tsp
Sumac: 2 tsp
Paprika: 1 tsp
Sea salt: to taste
1. Heat a non stick pan and roast the sesame seeds till nutty and almost golden. Turn off heat and make a paste of it with 1 tsp lime juice.
2. In a bowl mix all the ingredients for the dressing along with the sesame seed paste (also called tahini). Check for seasoning.
3. In your salad bowl, throw in all the ingredients together. Pour over the dressing, toss to combine, garnish with fresh coriander or mint, sprinkle some sumac and serve. This salad tastes good chilled as well.
If you like what you see here, don’t forget to hop on to my Facebook page and click the “Like” button. All Guilt Free posts will reach you in your newsfeed. 🙂