The Sea Salt

Southern California Surfing Food

Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

1 Comment

If there’s one thing you know about me by now it’s that I love to cook with chickpeas.

I don’t eat a lot of meat, and when I can find a protein source to replace it I’m stoked.

When chickpeas are roasted a bit, they take on a nuttier flavor and less of a canned-bean flavor. I love roasted chickpeas so much that I use them in my recipes for tacos and quinoa salad .

What is awesome about this salad is that there’s no mayo, and only a garlicky, dill yogurt sauce to bind together the chickpeas, cucumber and red onion.

I like to make a bunch of this salad and use it in wraps, pitas, with homemade naan bread (which you will see below), or on top of a salad. It is the perfect thing to have in you fridge for an easy lunch or dinner.


Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

Ingredients:

  • 2 cans roasted and cooled chickpeas (see recipe here)
  • 2 cups plain, non-fat Greek Yogurt
  • 1 tsp EVOO
  • 1 garlic clove, finely grated on microplane or chopped really finely
  • 1 tsp chopped fresh dill
  • 1 Tbsp finely chopped fresh parsley
  • 1/2 English cucumber, chopped
  • 1/3 cup finely chopped red onion
  • S&P to taste
  • optional: crumbled feta, and fresh lemon juice

Directions:

  1. In a large bowl, combine yogurt, EVOO, garlic, dill, and parsley.
  2. Add cucumbers, red onion and cooled chickpeas and stir to combine.
  3. Season with S&P to taste (chickpeas should already be seasoned).
  4. Refrigerate for one hour to let flavors meld, and enjoy.

Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

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Author: The SEA SALT

Cooking and surfing in Southern California

One thought on “Roasted Chickpea Salad with Garlic & Dill Yogurt Sauce

  1. we like to just snack on roasted chickpeas, but this is a much more substantial way to consume them. 🙂

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