Chickpea Salad with Gingered Yogurt

Simple, refreshing chickpea salad with a gingery yogurt dressing. Chickpeas with gingery yogurt
Yield 4 servings
Time 15 minutes
Tools
  • small frying pan
  • large bowl
  • wooden spoon
Ingredients
  • 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 chickpeas, soaked and cooked or canned, rinsed, drained
  • 1 medium red onion, diced
  • salt
  • pepper
  • parsley or cilanto, for garnish
Directions

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 transfer to bowl.

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

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

Garnish with parsley and serve.

Notes Vegan

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

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Chickpea salad with ginged yogurt

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