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 yoghurt
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chilli powder (optional)_
- 3 tbsp olive oil
- optional - 1 - 2 tbsp fresh lemon juice
Preparation
Dry roast the cumin seeds in a pan till aromatic and lightly browned
In a bowl mix the yoghurt, salt, paprika, garlic powder, chilli powder (leave this out if you don't want added heat), olive oil, lemon juice + roasted cumin seeds together using a whisk until smooth
Leave to one side
To a food processor add the chickpeas, onion, pepper + coriander and use the pulse button to process the ingredients till they're blitzed but stil fairly 'bitty' in texture
Add the processed ingredients to the creamy yogurt dressing and mix well
Leave this to sit for a couple of hours so the flavours meld together before serving, store in an airtight container in the fridge to keep fresh and use within 3 - 4 days
Serve as a side dish to a main meal or use as a spread in wraps/buns/toast, enjoy!