Description
This light, creamy and refreshing Turkish Cucumber and Crispy Chickpea Salad with Garlic Yogurt is perfect for dipping, scooping, or piling into flatbreads alongside grilled meat and vegetables.
Ingredients
Scale
For the Crispy Chickpeas
- 1 x 400g tin chickpeas
- 1/2 tbsp extra virgin olive oil
- 1/8 tsp fine sea salt
For the Garlic Yogurt
- 250g thick full fat Greek yogurt
- 1 small garlic clove, minced
- generous pinch sea salt
For the Turkish Cucumber Salad
- 150g cucumber
- 1 tbsp finely chopped dill
- 1 tbsp extra virgin olive oil
- 1 tsp white balsamic vinegar
- 1 tsp fresh lemon juice
- pinch sea salt
Instructions
- To make the chickpeas, pre-heat the oven to 200C. Drain and rinse the chickpeas, and pat as dry and possible with a double sheet of kitchen paper. Line a rimmed baking tray with baking parchment, and toss the chickpeas with the olive oil and salt. Roast for 20 minutes, tossing halfway.
- Stir together all the yoghurt ingredients, and set aside.
- For the cucumber salad, leaving the skin on finely dice the cucumber and mix it wither the chopped dill, olive oil, white balsamic vinegar, lemon juice, and another pinch of sea salt.
- To assemble, swirl the yogurt across the bottom of the serving dish. Pile on half the chickpeas, followed by the cucumber salad, then the rest of the chickpeas. Drizzle with a little extra olive oil, and serve immediately.
Notes
I’ve made this served two as the salad doesn’t really keep (the chickpeas will go soggy and the cucumber will turn the yogurt watery in the fridge) but it is easily scaled up to feed a crowd; just use a very large, or two baking trays to crisp the chickpeas!