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YOGURT BOWL WITH CHICKPEAS, CUCUMBERS, TOMATOES, AND DILL

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recipe by The New Baguette

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ingredients

chickpeas:

1 tbsp. extra virgin olive oil

One 14 oz. can chickpeas (low sodium, if possible), drained, rinsed, and patted dry with paper towels

12 tsp. ground cumin

12 tsp. smoked paprika

Sea salt and freshly ground black pepper, to taste

1 small garlic clove, crushed or minced

salad:

1 pint cherry tomatoes, halved

4 small cucumbers (Persian, if possible), partially peeled and cut into half-moons

14 c. finely diced red onion

14 c. packed chopped fresh dill, plus more to serve

1 tbsp. freshly squeezed lemon juice

1 tbsp. extra-virgin olive oil, plus more to serve

Sea salt and freshly ground black pepper, to taste

3 c. unsweetened So Delicious Dairy Free Coconutmilk Yogurt Alternative

Sumac, to serve (optional)

directions

  1. Make the Chickpeas: Heat the oil in a small skillet over medium-high heat. Add the chickpeas, cumin, smoked paprika, salt, and pepper and toss to coat.
  2. Cook until the chickpeas are golden brown and crispy all over, tossing occasionally, about 5 minutes.
  3. Add the garlic and cook for 1 minute more. Taste and adjust seasonings, if needed.
  4. Meanwhile, in a large bowl, combine the tomatoes, cucumbers, onion, dill, lemon juice, oil, salt, and pepper. Toss to combine, taste, and adjust seasonings if needed.
  5. To serve, divide the yogurt among 4 plates and top with the salad and chickpeas.
  6. Drizzle with extra oil and garnish with dill and sumac, if desired.
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