Greek Salad with Yogurt-Dill Sauce

Greek Salad with Yogurt-Dill Sauce

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 2
Ingredients
To Make Crispy Chickpeas
2 cups canned chickpeas
1 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon paprika
To Make Yogurt Dill Sauce
1/2 cup soy yogurt
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper powder
1 tablespoon dill, finely chopped
Salt to taste
For Salad
2 medium cucumbers, diced
1 cup cherry tomatoes, quartered
1/2 onion, sliced
5-6 mint leaves
1/4 cup vegan feta cheese, crumbled
1/2 tablespoon olive oil
1/2 teaspoon salt
Directions
To Make Crispy Chickpeas
- Preheat the oven to 425 Degrees Fahrenheit.
- Drain and rinse the chickpeas and remove the excess moisture between kitchen towels. Remove any skin that comes off.
- Spread it on a baking tray and add olive oil and salt. Bake for 30 minutes, stirring every 10 minutes.
- Remove from the oven and add paprika. Keep aside to cool.
To Make Yogurt Dill Sauce
- Add all the contents under yogurt dill sauce to a bowl and whisk until everything blends well.
For Salad
- Add the ingredients listed under salad into a bowl, except the feta cheese. Mix well and add the crumbled feta cheese.
- To serve, top with crispy chickpeas and drizzle yogurt dill sauce.
Notes
- Add chickpeas right before you are ready to serve or
else it will get soggy. You can also serve it separately. - To maintain the crispness of chickpeas once cooled,
add them to a parchment paper bag and keep it at
room temperature.
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