Spicy Chickpea Salad
By Carmit Elkayam, Chef and Owner of Bari (Healthy)
Ingredients:
● 1 tablespoon olive oil
● 2 cups cooked chickpeas (if there is no time to soak and cook, you can buy frozen chickpeas)
● 4 stalks of leeks, white part only, sliced into half circles
● 1 clove of crushed fresh garlic
● Thin strips of a whole lemon peel (without the white rind)
● 1/3 cup of goat milk yogurt
● 1 teaspoon curry
● 1/4 teaspoon salt
● 1 teaspoon hot water
● 1 cup fresh cilantro leaves (no stems), finely chopped
● 1 medium red onion, peeled and cut into small cubes
● 1/2 cup toasted pine nuts
Optional: Serve with Druze pita
Preparation:
- Dry the chickpeas using paper towel and heat the olive oil in a pan
- Saute the chickpeas on medium heat, stir and wait until chickpeas turn brown
- Add the stalks of leek and fry, stirring, for 7-10 minutes, until chickpeas look somewhat crispy and the leek has softened
- Add the lemon zest and crushed garlic and remove from heat
- While the chickpeas are slightly cooled, prepare the yogurt sauce: mix the yogurt, curry powder and salt. If the sauce is thick (depending on the type of yogurt) you can add a tablespoon or two of warm water and mix again
- Transfer the chickpeas from the pan and mixing bowl and add half the cilantro, half of the red onion, and half the yogurt sauce. Mix. Add more sauce as necessary
- Place Druze pita on a plate, top with the chickpeas and yogurt, and add the remaining cilantro and onion. Sprinkle with pine nuts.
Mix together
BeTeavon and ENJOY!
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