Chickpea Salad with Pomegranate and Garlic Yogurt




Rating: 3.57 / 5.00 (144 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the salad:










For the yogurt:








Instructions:

For the chickpea salad with pomegranate and garlic yogurt, first wrap the garlic bulb in aluminum foil for the yogurt and braise in the oven at 180 °C for 40 minutes until soft. Then squeeze it out of the bowl into the yogurt, mix well with the remaining ingredients and season with sea salt and pepper.

For the salad, wash the tomatoes, remove the seeds and cut into small cubes. Mix the chickpeas with the tomatoes, pomegranate seeds, parsley, lime juice and olive oil and season with sea salt and pepper.

Arrange salad in bowls or on plates and spread some yogurt on top. Sprinkle the chickpea salad with pomegranate and garlic yogurt with fresh parsley and drizzle with a little olive oil.

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