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.
Salatat Hummus (Chickpea Salad)
Prep Time: 10 minutes
Cook Time: 1 hour (in the fridge)
1 can of chickpeas, drained
1/4 cup of lowfat plain yogurt
1 tsp of ground cumin
1/4 cup parsley, chopped
1 garlic clove, minced
2 tbsp of fresh lemon juice (about 1/2 lemon)
(1) Rinse drained chickpeas.
(2) In a large bowl, combine ingredients. Toss lightly, and add salt to taste.
(3) 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!)