September 8, 2014

Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

The SEA SALT Recipes, Salads chickpea and garlic, chickpea salad, chickpea sandwich, chickpeas and dill, greek chickpea salad 1 Comment

If there’s one thing you know about me by now it’s that I love to cook with chickpeas.

I don’t eat a lot of meat, and when I can find a protein source to replace it I’m stoked.

When chickpeas are roasted a bit, they take on a nuttier flavor and less of a canned-bean flavor. I love roasted chickpeas so much that I use them in my recipes for tacos and quinoa salad .

What is awesome about this salad is that there’s no mayo, and only a garlicky, dill yogurt sauce to bind together the chickpeas, cucumber and red onion.

I like to make a bunch of this salad and use it in wraps, pitas, with homemade naan bread (which you will see below), or on top of a salad. It is the perfect thing to have in you fridge for an easy lunch or dinner.

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Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

Ingredients:

• 2 cans roasted and cooled chickpeas (see recipe here)
• 2 cups plain, non-fat Greek Yogurt
• 1 tsp EVOO
• 1 garlic clove, finely grated on microplane or chopped really finely
• 1 tsp chopped fresh dill
• 1 Tbsp finely chopped fresh parsley
• 1/2 English cucumber, chopped
• 1/3 cup finely chopped red onion
• S&P to taste
• optional: crumbled feta, and fresh lemon juice

Directions:

1. In a large bowl, combine yogurt, EVOO, garlic, dill, and parsley.
2. Add cucumbers, red onion and cooled chickpeas and stir to combine.
3. Season with S&P to taste (chickpeas should already be seasoned).
4. Refrigerate for one hour to let flavors meld, and enjoy.