Chickpea and Tomato Salad with herbed yogurt sauce
This vibrant Chickpea and Tomato Salad with Fresh Herb Yogurt Sauce is refreshing and satisfying. Easy to make ahead and assemble, it makes a great dish for breakfast, filling for wraps and topping for toasts for dinner.
Servings: 6
Calories: 150kcal
Ingredients
- 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.
Nutrition
Calories: 150kcal