Raneem salad

7 mins
Serves 1
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Directions

  1. 1Fill a pot with water, add chickpeas and a pinch of baking soda; put it on high heat.
  2. 2Fill a pot with water, add chickpeas and a pinch of baking soda; put it on high heat.
  3. 3Fill a pot with water, add chickpeas and a pinch of baking soda; put it on high heat.
  4. 4Chop tomatoes, parsley, onion, and garlic.
  5. 5Chop tomatoes, parsley, onion, and garlic.
  6. 6Chop tomatoes, parsley, onion, and garlic.
  7. 7In a bowl, mix yogurt and tahini until color changes a bit.
  8. 8In a bowl, mix yogurt and tahini until color changes a bit.
  9. 9In a bowl, mix yogurt and tahini until color changes a bit.
  10. 10Once chickpeas start getting foamy, lower the temperature to prevent overflow.
  11. 11Once chickpeas start getting foamy, lower the temperature to prevent overflow.
  12. 12Once chickpeas start getting foamy, lower the temperature to prevent overflow.
  13. 13In a bowl, add chopped onion, garlic, and olive oil.
  14. 14In a bowl, add chopped onion, garlic, and olive oil.
  15. 15In a bowl, add chopped onion, garlic, and olive oil.
  16. 16Add lemon juice and apple cider vinegar, the same amount as lemon juice.
  17. 17Add lemon juice and apple cider vinegar, the same amount as lemon juice.
  18. 18Add lemon juice and apple cider vinegar, the same amount as lemon juice.
  19. 19Add salt.
  20. 20Add salt.
  21. 21Add salt.
  22. 22Add the boiled chickpeas and stir.
  23. 23Add the boiled chickpeas and stir.
  24. 24Add the boiled chickpeas and stir.
  25. 25Assemble the salad by adding tomatoes and parsley.
  26. 26Assemble the salad by adding tomatoes and parsley.
  27. 27Assemble the salad by adding tomatoes and parsley.
  28. 28Add the tahini yogurt dip.
  29. 29Add the tahini yogurt dip.
  30. 30Add the tahini yogurt dip.
  31. 31Drizzle pomegranate molasses on top.
  32. 32Drizzle pomegranate molasses on top.
  33. 33Drizzle pomegranate molasses on top.

Ingredients

  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 pomegranate molasses
  • 1 pomegranate molasses
  • 1 pomegranate molasses
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup tahini
  • 1 cup tahini
  • 1 cup tahini
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 whole lemon
  • 1 whole lemon
  • 1 whole lemon
  • 1 half onion
  • 1 half onion
  • 1 half onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful tomatoes
  • 1 handful tomatoes
  • 1 handful tomatoes
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 apple cider vinegar
  • 1 apple cider vinegar
  • 1 apple cider vinegar

Equipment

potcutting boardknifemeasuring cuplemon juicerspoon