My children love chickpeas. Every time I open a can of them, the kids keep running back and forth to the kitchen for more. I was reading through my favorite book, The New Book of Middle Eastern Food, by Claudia Roden, when I came across a fairly simple chickpea salad recipe. I decided to make a few minor tweaks, and the salad was a really great side dish. Claudia used onions, and I decided to omit those, and I added some lowfat yogurt. I refrigerated it for about an hour before serving, and I think the flavor only intensifies the longer it stays in the fridge. So simply, and oh-so-good for you.
| Prep Time | 10 minutes |
| Passive Time | 1 hour(in the fridge) |
| Servings |
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Ingredients
- 1 can chickpeas drained
- 1/4 cup lowfat plain yogurt
- 1 tsp ground cumin
- 1/4 cup parsley chopped
- 1 clove garlic minced
- 2 tbsp fresh lemon juice about 1/2 lemon
- salt
Ingredients
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Instructions
- Rinse drained chickpeas.
- In a large bowl, combine ingredients. Toss lightly, and add salt to taste.
- Refrigerate. That was easy, huh? (I did not include the pictures that had my son’s little fingers grabbing the chickpeas from the bowl….they are pretty funny though!)
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