Directions
- 1Fill a pot with water, add chickpeas and a pinch of baking soda; put it on high heat.
- 2Chop tomatoes, parsley, onion, and garlic.
- 3In a bowl, mix yogurt and tahini until color changes a bit.
- 4Once chickpeas start getting foamy, lower the temperature to prevent overflow.
- 5In a bowl, add chopped onion, garlic, and olive oil.
- 6Add lemon juice and apple cider vinegar, the same amount as lemon juice.
- 7Add salt.
- 8Add the boiled chickpeas and stir.
- 9Assemble the salad by adding tomatoes and parsley.
- 10Add the tahini yogurt dip.
- 11Drizzle pomegranate molasses on top.
Ingredients
- 1 can chickpeas
- 1 extra virgin olive oil
- 1 pomegranate molasses
- 1 cup yogurt
- 1 cup tahini
- 1 pinch baking soda
- 1 whole lemon
- 1 half onion
- 2 cloves garlic
- 1 handful parsley
- 1 handful tomatoes
- 1 salt
- 1 apple cider vinegar
Equipment
potcutting boardknifemeasuring cuplemon juicerspoon
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