Creamy Chickpea Salad
Ingredients
- 1 tsp cumin seeds
- 1 can chickpeas, rinsed and drained
- 1 small onion, peeled
- 1/2 bell pepper (red, yellow, or orange work well)
- a handful of coriander
- 1/2 pot Greek yogurt
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder (optional)
- 3 tbsp olive oil
- Optional: 1-2 tbsp fresh lemon juice
Preparation
Dry roast the cumin seeds in a pan until aromatic and lightly browned.
In a bowl, whisk together the Greek yogurt, salt, paprika, garlic powder, chili powder (if desired), olive oil, lemon juice, and roasted cumin seeds until smooth. Set aside.
In a food processor, pulse the chickpeas, onion, bell pepper, and coriander until the ingredients are blended but still have a slightly chunky texture.
Add the processed ingredients to the creamy yogurt dressing and mix well. Allow the salad to sit for a couple of hours to allow the flavors to meld together before serving. Store any leftovers in an airtight container in the fridge for 3-4 days.
Serve the creamy chickpea salad as a side dish to a main meal or use it as a spread in wraps, buns, or on toast. Enjoy!