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Chickpea Salad with Yogurt

Portion: 4 Serves Preparation: 10 min Cooking: 5 min
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Hello Dear Friends,

Today I have an extra recipe. In fact, if you look at it, it was an incredible accumulation because I was cooking all the time. Those who follow on Instagram are already different from the density. For those who don't, don't miss the recipe videos I just added, so you can follow me :)

I always say that if I'm going to make something with chickpeas, I soak it too much, boil it too much, divide it into portions and put it in the freezer. I also use it sparingly in rice, soups, roasts, and salads.

Chickpea Salad with Yopurt

Yesterday, when the menu at home was a little light, I decided to add a practical and satisfying salad. I took out the chickpeas that I boiled and frozen about 1,5 cups of water. I immediately threw it into the water and boiled it again until the ice thawed and became soft. The process was very effortless as it was already cooked.

After some onions and tomato paste, a quick and satisfying salad came out.

Always keep some boiled chickpeas in the freezer in mind from this recipe :) We will use it for other recipes as soon as possible.


Ingredients for Yogurt Chickpea Salad Recipe

  • 1,5 cup boiled chickpeas
  • 1 spoonful butter
  • 1 tablespoons oil
  • 1 tablespoon of pepper paste
  • 1 small onion
  • salt
  • black pepper
  • little cumin upon request
  • 4-5 tablespoons of water

For the base:

  • 2 glass of strained yogurt
  • 1 cloves of garlic
  • salt
  • dry mint
  • Red pepper

For service:

  • Parsley

How to Make Yogurt Chickpea Salad Recipe?

  1. Chop the onion piyaz. Put it in a saucepan with the butter and oil and fry it on medium heat until it changes color.
  2. Add the garlic and continue frying. Add the chickpeas, water and spices and cook, stirring, until the water evaporates.
  3. For the dish, add garlic and salt to the plain yogurt and whisk.
  4. Take the yogurt on a serving plate and take the chickpeas you prepared on top.
  5. Serve with a sprinkling of mint, paprika and chopped parsley.
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