Delicious filling meal on hot days
Ingredients
1 can of chickpeas
1 organic cucumber
1 pomegranate
1 red onion
1 piece of fresh ginger (about 2 cm)
150 g yogurt
2 tablespoons lime juice
3⁄4 teaspoon ground cumin
1⁄4 teaspoon chili powder
Salt
1 pinch of sugar
4 - 5 sprigs of mint
2 tablespoons almond slivers
½ tsp Siltimur
½ teaspoon black pepper (my recommendation: Indian mountain pepper )
Preparation of the chickpea salad
Pour the chickpeas into a sieve, rinse briefly with cold water and allow to drain. Wash the cucumber, quarter it and cut it into small pieces. Halve the pomegranate and break out the seeds. Put two tablespoons to one side for garnishing. Peel the onion and cut it into fine cubes or very thin rings. Put everything in a bowl.
Peel the ginger, dice it very finely, grate it and mix it with the yoghurt, lime juice, cumin and chili powder. Grind the timut pepper and black pepper finely and mix it into the dressing. Season with salt and sugar. Wash the mint, shake it dry, pick off the leaves and chop finely. Put some to one side and stir the rest into the yoghurt.
Mix the yoghurt dressing into the mixture. Then leave the salad in the fridge for another hour if possible. Shortly before serving, lightly brown the almond slivers in a pan without fat and leave to cool.
Finally, sprinkle the saved pomegranate seeds and mint over the chickpea salad.
