|Simple, refreshing chickpea salad with a gingery yogurt dressing.|
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.
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