Recipe by Mirj
This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal.
Top Review by Love2Eat
I made this for our barbecue yesterday and it was a hit all around! Absolutely delicious and so easy. I halved the recipe since we had so many salads and used canned chickpeas. I did't heat them as stated, basically because I didn't read that part of the recipe! I also used fat free sour cream instead of the yogurt, just because it's what I had on hand. The only addition was some dried greek seasonings because I did't have any thyme and some diced tomato because I had an abundance of them. Superb and very well liked. Thanks!
- 1 1⁄2 cups dried garbanzo beans, washed and picked or 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 small red onion, peeled, diced fine
- 1 stalk celery, washed, trimmed, diced
- 4 radishes, washed, trimmed, sliced thinly
- 1 green pepper, washed, cored, seeded, diced
- 1⁄2 cup chopped fresh parsley
- 1⁄8 teaspoon ground thyme
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 garlic clove, peeled, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons granulated sugar
- 1⁄2 cup plain nonfat yogurt
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
- Drain and place in a large pot with 6 cups fresh water.
- Bring to a boil, cover and reduce heat.
- Cook 1 to 2 hours, until soft; drain.
- If using canned beans, drain, rinse and heat through.
- Drain the cooked beans and place in large bowl.
- Toss with red onion, celery, radishes, green pepper, parsley and thyme.
- In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
- Pour over the chick pea mixture and toss gently.
- Season with freshly ground pepper.
- Serve immediately.