Chickpea salad with garlic yoghurt – Fresh, creamy and lightly spiced.
Chickpea salad with garlic yoghurt is a wonderfully simple salad that needs only a handful of ingredients yet tastes remarkable. The combination of chickpeas, finely sliced red onion and plenty of flat-leaf parsley makes a salad that is fresh, substantial and full of flavour.
The chickpeas are tossed in a simple vinaigrette of olive oil, lemon juice and lemon zest, garlic, honey and a little ground cumin, which gives the salad a gentle, spiced warmth. Finally it is seasoned with salt and freshly ground pepper.
The salad is served on a bed of creamy garlic yoghurt made from Greek yoghurt, garlic, freshly squeezed lemon juice, salt and pepper. The cold, tangy yoghurt is a perfect match for the fresh chickpea salad and brings the dish together beautifully.
To serve, spread the garlic yoghurt over a plate, spoon the chickpea salad on top and finish with a little extra grated lemon zest.
The salad can easily be made several hours ahead and kept in the fridge – in fact it only improves from being left to stand for a while.
It is perfect as part of a tapas-style spread with freshly baked bread, but also works really well alongside barbecued food, roast chicken, salmon or a lemon-marinated pork chop.
A versatile, fresh and truly delicious salad that is as easy to make as it is good.
Chickpea salad with garlic yoghurt
Ingredients
Chickpea salad
- 2 tins chickpeas, drained 400 g tins
- 1 small red onion, thinly sliced
- 2 handfuls flat-leaf parsley, chopped
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 lemon, finely grated zest only
- 1 clove garlic, grated or crushed
- 1 tsp honey
- 1/2 tsp ground cumin
- Salt and freshly ground pepper
Garlic yoghurt
- 400 g Greek yoghurt
- 2 cloves garlic, grated or crushed
- 2-3 tbsp freshly squeezed lemon juice
- Salt and freshly ground pepper
Method
- Mix the ingredients for the vinaigrette and season with salt and freshly ground pepper.
- Stir together the ingredients for the yoghurt as well and season to taste with salt and freshly ground pepper.
- Put the chickpeas, red onion and parsley in a bowl with the vinaigrette and toss well. Ideally, let the salad stand in the fridge for half an hour or so, then taste before serving and adjust with more lemon, salt or freshly ground pepper if needed.
- Spread the yoghurt over a plate and arrange the salad on top. Grate a little extra lemon zest over the top before serving, if you like.
Nutrition
Premium
Jeg troede, at det er 377 kalorier for hele opskriften, og hvis man så er fire mennesker, så hvis man tager en fjerdedel hver, så får man 377 :4=94 kalorier pr person? Er det rigtigt forstået?
Og den græske youghurt – er det 2% eller 10 %? Det har da indvirkning på kaloriemængden. Venligst uddyb:)
Hej Camilla
Nej det er pr servering – og der er 4 serveringer (personer) i denne opskrift.
Kan ikke skrive det anderledes end pr servering, da det nogle gange er stk, nogle gange personer osv – så det er den bedste måde at formulere det på.
Denne opskrift er med 2% 🙂
Dbh Dianna
Hejsa.
jeg har et spørgsmål.
du skriver hvor mange kalorier der er pr potion .
hvor meget vejer en portion? er det 100 g?