Spiced chickpea salad with yogurt, cucumber and green pepper

by Alice on luglio 15, 2011

Spiced chickpea salad with yogurt, cucumber and green pepper


150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained
200 g soy yogurt, unsweetened, unflavoured and GMO-free
2 tablespoons extra virgin olive oil
1 teaspoon mild curry powder
1 teaspoon turmeric
whole sea salt, just enough to taste
1 small cucumber, cleaned and diced
1 long green pepper, cleaned and diced
a large handful pf fresh parsley, cleaned and finely chopped
1 small garlic clove, peeled and finely chopped
1 teaspoon cumin seeds, toasted then ground into powder
freshly ground white pepper, to taste

Makes 2 servings.


Cook the chickpeas until al dente. Rinse them under cold running water, drain well and let cool. In the meantime, combine the soy yogurt, olive oil, curry powder, turmeric and salt in a bowl and whisk until smooth. When the chickpeas are completely cold, transfer them into a sald bowl, add the cucumber, green pepper, parsley and garlic and toss. Stir in the spiced soy yogurt, add the cumin and white pepper, toss again and refrigerate. This salad is best served very cold.

Posted in: beans and legumes,cooked,gluten-free,picnic,salads,savoury,soy,summer,vegetables

{ 2 comments… read them below or add one }

1 Bianca- Vegan Crunk luglio 15, 2011 alle 09:04

I have some leftover soy yogurt. I’m gonna try this!!

2 Alice luglio 19, 2011 alle 04:41

Cool :)

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