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Kikærtesalat med hvidløgsyoghurt og citron - Nem salat
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Chickpea salad with garlic yoghurt

Recipe for a lightly spiced chickpea salad served on a bed of creamy garlic yoghurt. Simple and seriously good.
Course Salad, Side dish
Cuisine Danish
Nøgleord Barbecue side dish, Chickpea salad, Salad
Total Time 15 minutes
Servings 4 servings
Calories 377kcal

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

Instructions

  • 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

Calories: 377kcal | Carbohydrates: 40g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 52mg | Potassium: 385mg | Fiber: 9g | Sugar: 12g | Vitamin A: 263IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 4mg