Hello!
It’s been a while! Life has thrown a few curveballs my way lately, with a family vacation and the busy season of sowing seeds at the farm keeping me away from the blog for a bit longer than I’d intended. But I’m back with a delicious and timely recipe that’s perfect for this season.
Today’s dish is a vibrant Chickpea and Tomato Salad with Fresh Herb Yogurt Sauce, inspired by Joshua McFadden’s cookbook, Six Seasons. This book has quickly become a favourite of mine, not only because of the incredible flavour combinations but also due to McFadden’s focus on seasonal ingredients. Just like me, he believes in harnessing the freshest, most flavorful produce each season has to offer, and his recipes are meticulously indexed by vegetables to make planning your meals a breeze.
This Chickpea and Tomato Salad aligns perfectly with my philosophy of growing and eating local and seasonal. It’s a symphony of flavours and textures: juicy tomatoes, plump chickpeas, and a refreshing and fragrant herb yoghurt sauce. The beauty of this recipe is its versatility. Enjoy it as a light salad lunch, stuff it into a wrap for a midday pick-me-up, or even pile it high on toasted sourdough for a satisfying vegetarian dinner. Plus, it’s a fantastic make-ahead option, so you can whip up a big batch on Sunday and enjoy it throughout the week.
So, let’s get cooking!
Chickpea and Tomato Salad with herbed yogurt sauce
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup cooked chickpeas
- ½ cup pomegranate
- 6 small or 3 big tomatoes cut into ¼-inch-thick slices
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp dried chilli flakes
- 1 lemon
- Rock salt and freshly ground black pepper
- 1 or 2 garlic cloves minced
- ¾ cup yoghurt
- 1 small cucumber peeled and chopped
- 2 cups lightly packed mixed basil mint, and parsley leaves, half roughly chopped and half torn or left whole
- 1 small red onion thinly sliced
- 2 tbsp red wine vinegar
- Extra-virgin olive oil
Instructions
- Mix the coriander, cumin, chilli flakes, 1 teaspoon salt, and the garlic in a little bowl.
- Lay the tomatoes on a flat serving dish and sprinkle the spices all over them. Squeeze a few drops of lemon onto the tomatoes. Let them sit for up to 1 hour while you fix the rest of the dish.
- In a bowl, mix together the yoghurt, cucumber, and roughly chopped fresh herbs. Season generously with salt and black pepper.
- Let the sauce sit for at least 15 minutes. Taste and adjust the seasoning so the sauce is nicely savoury. You can also add a dash of hot sauce if you prefer.
- Toss the chickpeas, onion, vinegar, and torn or whole herbs. Season with salt and black pepper, taste, and adjust the seasoning. Add a glug of olive oil and toss again.
- To assemble: in the same dish as the tomatoes, drizzle the yoghurt sauce onto the tomatoes, add the chickpea salad on top and then sprinkle the pomegranate seeds.
- Serve immediately.
Notes
- To make ahead, keep all ingredients ready separately and assemble before serving.
- The sauce also makes a nice dipping sauce when made with thick hung yoghurt.
Leave a Reply