Chickpea Salad With Yogurt Recipe
I have a very practical salad for you today. We consume it very fondly, I am sure it will be among your indispensables. In many of my articles that I have mentioned before, I always have boiled chickpeas in the freezer. When I buy chickpeas at home, I immediately boil half of them and throw them in the freezer. Boiled chickpeas, ready to be used immediately in salads and soups, save lives. A very practical solution for this recipe, of course.
I chopped roasted peppers into the garlic yogurt since it was at hand at that moment, but if not, you can not use it. Or if you have something else you like, you can add it. For example, grated celery/zucchini/carrot, chopped parsley/dill, ground walnuts are the first choices that come to mind.
The ground pepper I use in my recipes is always sweet ground pepper. Since it is asked very often, I have already mentioned it for a while, but there are some that I have not written in my old recipes, so when talking about a ready-made red pepper recipe, I should not pass without mentioning it. But if you say that we always use hot pepper, we are fond of hot as a family, of course you can also use hot ground pepper.
You can prepare this recipe as a side dish for your dinner table, or you can make it for your invitation tables. You can even turn it into easy-to-eat canapes by spreading the strained yogurt mixture on toasted bread slices and putting chickpeas on top of it.
Enjoy the recipe...
- 1 cup of canned chickpeas,
- 2 cups of strained yogurt,
- 1 red pepper, roasted,
- 2 cloves of garlic,
- 2 tbsps of vegetable oil,
- 1 tsp of chilli powder,
- Salt to taste,
- Chopped parsley for topping.
- Grate the garlic and add into the yogurt together with salt,
- Peel and chop the pepper and add into the yogurt as well,
- Stir all together and pour into a serving plate,
- In a pan heat vegetable oil and add chickpeas,
- Sautee for a few mins.,
- Add chilli powder and stir well,
- Place chickpeas on top of the yogurt mixture and sprinkle chopped parsley over.