Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 can chickpeas or
- 1 cup chickpeas, dried
- 1 cup yogurt, whole milk
- salt and pepper
- sugar
- Lemon juice
- 2 large tomato (s)
- 0.5 ½ cucumber (s)
- 1 medium onion (s)
Print Recipe
Pin Recipe Instructions
- Either soak the dried chickpeas overnight and prepare them according to the instructions on the packet, or cook them in a pressure cooker for 30 minutes.
- If canned chickpeas are used, this step is not necessary!
- Season the yogurt with salt, pepper, sugar and lemon juice according to taste.
- Peel the onion, cut into strips and mix with the yogurt sauce. Add the soft chickpeas.
- Cut the tomatoes into slices and arrange on a plate.
- Peel the cucumber and cut into pieces. Also serve as a bed on the plate.
- Spread the chickpeas with the sauce and the onions on top.
- Fresh chapatis (Indian flatbread) or naan bread also taste very good!
- Whole milk yogurt (or cream yogurt) should always be used for the yogurt sauce, otherwise the dish will taste rather bland!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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