Author Notes
A happy salad to color the day.
You can eat it as a side dish with two, or as a main dish alone with some bread.
I had this as a lunch today (for two) together with the Hertog Jan Beer Bread and the Lime Tahina, a very nice combination. —Janneke Verheij
Ingredients
- Dressing
-
1 tablespoon
Greek Yogurt
-
1/4
crushed garlic clove
-
1 pinch
safron dissolved in water (or powder)
-
squeeze lime juice
-
pepper and salt
- Salade
-
1 cup
welled and cooked small chickpeas (or canned)
-
1 tablespoon
sumac
-
1 tablespoon
paprika
-
3/4
crushed garlic clove
-
1
tomato
-
1
Lebanese cucumber
-
1/2
red capsicum
-
Tablespoon
chopped parley
-
pepper and salt
Directions
- Dressing
-
Mix all the ingredients together and set aside
- Salade
-
Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.
-
Cut the tomato, capsicum and cucumber in chickpea size.
-
Mix everything together and garnish with a little parsley.
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