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Chickpea Yoghurt Salad with Raisins & Sumac


 

Make this tasty side salad to enjoy on your summer picnics, or as a hearty protein packed side, as it gets better the longer it sits in the fridge. We used this recipe as our inspiration, and added a few surprises like dried sumac and a hint of spice from the cayenne. 

Chickpea Yoghurt Salad with Raisins & Sumac: 
~ adapted from Sara Fortes Bowl + Spoon
1/4 cup full fat yoghurt 
3 tbsp freshly squeezed lemon juice 
1 tbsp sugar or coconut sugar 
1 tbsp olive oil 
1/2 tsp sea salt 
1/4 freshly ground pepper 
1/2 cup celery, minced 
1/3 - 1/2 cup golden raisins, or currants in a pinch 
2 cups cooked GRAIN Kabuli chickpeas 
1/3 cup flat leaf parsley, chopped
1/3 cup red onion, chopped 
1 tsp dried sumac
1/4 tsp cayenne powder, or to taste 

In a bowl, whisk together the yoghurt, lemon juice, olive oil, salt, and pepper. Add in the chickpeas, celery, red onion, and raisins. Stir in the parsley, sumac, and cayenne and then taste and adjust the level of salt and pepper if desired. Let chill for 30 minutes or more before serving.

Buy GRAIN Kabuli Chickpeas online here, or find a stockist near you here.


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