chickpea salad with tahini
SCROLL TO START
THE EXPERIENCE
recipe by:
maintanos.com (Marko Rossi & Danai Issaris)
traditional
contemporary
Level of difficulty
Time needed 160 minutes

INGREDIENTS

100 gr. DODONI sheep yoghurt...

200 gr. chickpeas ...

100 gr. cherry tomatoes ...

10 leaves of spearmint ...

1 tea spoon of cumin powder...

1 table spoon of tahini...

1 lemon ...

1 table spoon of olive oil...

salt & pepper...

PREPARATION

Soak the chickpeas and bring to boil for an hour until soft. Drain and chill.

EXECUTION

Cut the cherry tomatoes and add in a bowl with chickpeas and yoghurt. Add tahini, cumin powder, olive oil, salt, pepper, lemon juice and chopped spearmint. Mix well and chill in the fridge for about one hour. Serve in a plate with spearmint leaves.