Chickpea Salad
Salads • Jewish
Description
If you don't like canned products, you can soak 250 grams of dried chickpeas in cold water with a pinch of baking soda for 10–14 hours. Then place the chickpeas in the soaking water, add a bay leaf, and cook covered for 1–1.5 hours. Source: John Smith "Vegetarian Cuisine for Foodies"
Ingredients
- Chickpea 30 oz
- Tomatoes 15 oz
- Spanish onions 2 heads
- Meyer Lemon Juice 4 tablespoons
- Cardamom 2 pieces
- Ground clove 2 pieces
- Ground Black Pepper ½ teaspoon
- Black Cumin (Cumin) ½ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Nutmeg ½ teaspoon
- Natural Yogurt 10 oz
- Salt to taste
- Garlic 2 cloves
- Cilantro ½ bunch
- Parsley ½ bunch
Step-by-Step Guide
Step 1
Drain the chickpeas in a sieve and let the liquid drain. Wash the tomatoes and cut them spirally like an apple with a sharp knife, removing the stems. Set the skins aside for decoration.
Step 2
Cut the peeled tomatoes in half and remove the seeds, then slice the pulp into 0.5 cm thick slices. Peel and slice the onion into 0.5 cm thick rings. Mix the tomatoes, onion, and chickpeas, and drizzle with lemon juice.
Step 3
Heat the cardamom (only the black seeds), cloves, pepper, and cumin in a dry skillet until fragrant. Then grind in a mortar and mix with cinnamon and nutmeg. Stir the spices into the yogurt.
Step 4
Peel the garlic, press it, and add it to the yogurt, seasoning with salt. Wash the cilantro and parsley, and chop the leaves.
Step 5
Place the salad in a deep plate and drizzle with the yogurt sauce.
Step 6
Roll the tomato skins into flowers and arrange them around the salad. Sprinkle the finished salad with cilantro and parsley and serve immediately.
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