Chickpea Salad with Gingered Yogurt

• small frying pan
• large bowl
• wooden spoon

• 1 c cashews
• 1 T cumin
• ¼ c yogurt
• 3 T lemon juice
• 1 T sugar
• 1 inch fresh ginger, peeled and minced or finely grated
• 3 c chickpeas, soaked and cooked or canned, rinsed, drained
• 1 medium red onion, diced
• salt
• pepper
• parsley or cilanto, for garnish

Place cashews in dry frying pan and toast over medium-low heat, stirring constantly, 1-2 minutes. Transfer to bowl.

Toast the cumin in the hot pan for 20-30 seconds, until fragrant, and add to bowl.

Add the yogurt, lemon, sugar, and ginger to the cashews and mix well.

Stir in chickpeas and onion. Add salt and pepper to taste.

Garnish with parsley and serve.

 
Adapted from the recipe for “Yogurt chickpea salad" in Mark Bittman’s The Best Recipes in the World.

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