Eichkatzerl`s Chickpea Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
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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