Chickpea salad with apple tzatziki

In summer, legume salads They are wonderful, easy, delicious, healthy, nutritious ... we can leave them prepared in advance and, in addition, we can make them with the legumes that we like the most: lentils, chickpeas, beans, beans ...

We can take advantage of legumes that we already have cooked previously or use those that are already cooked in a pot. It is always useful to have as a “pantry fund” some jars of cooked legumes because they can always fix you a dish like a quick stew or a salad, like the one we are going to prepare today.

Legume salad is better to have prepared a little in advance because that way the flavors will have blended better. And it is also very important that we are not in a hurry to prepare the tzatziki because it is essential to let the cucumber drain for a few hours so that later it does not release water. So my advice is that we prepare the salad and let the cucumber drain at the same time, in the fridge both things, and when we are going to consume it we finish the tzatziki in a moment. Ideally, leave the salad resting and the cucumber draining for at least 6 hours. But if you are in a hurry, 1 hour will be enough.

Chickpea salad with apple tzatziki

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A refreshing chickpea salad and curry vinaigrette accompanied by apple tzatziki sauce. The best way to eat legumes during the summer.

• Irene Arcas

• Recipe type: salads
• Calories: 385
• Rations: 4-6

• Preparation time: 3H
• Cooking time: 10M
• Total time: 3:10 p.m.

Ingredients

Chickpea salad:

• 1 pot of cooked chickpeas (400 g)
• 1/2 red pepper
• 1/2 green pepper
• 1 Tomate
• 1/2 sweet chives
• 50 g olive oil
• the juice of 1/2 lemon
• salt to taste
• pepper to taste
• 1 teaspoon cumin
• 1/2 teaspoon curry
• a pinch of red paprika
• a pinch of ground ginger

Apple tzatziki:

• 1 / pepino 2
• 1/2 granny smith or golden apple
• 1 garlic clove
• 2 Greek yogurts
• 1 teaspoon of sugar for the cucumber + 1 for the yogurt
• a pinch of salt
• juice of 1/4 lime or lemon
• 1 tablespoon olive oil
• a good bunch of mint or spearmint

Preparation

1. We drain the chickpeas and put them in a salad bowl. We put the chives and peppers in the glass and program 5 seconds, speed 4. We put in the salad bowl.

2. We cut the tomato with a knife, since it is very soft and if we put it in the thermomix, the pieces would not remain whole. We toss in the salad.

3. Now we put the oil, lemon, salt, pepper and spices into the glass and program 8 seconds, speed 4. We pour this dressing over the salad and stir well.

4. We put the garlic, the peeled cucumber, the apple and the mint in the glass. We shred 3 seconds, speed 5. We lower the remains of the lid and walls and repeat the operation.

5. We put the cucumber and the other ingredients that we have just crushed in a colander and add a pinch of salt and a teaspoon of sugar. We stir well and let it rest while it drains. Ideally, let it drain overnight in the fridge, but if this is not possible, we will leave it for now.

6. Mix in a large bowl with the yogurt, a tablespoon of sugar, the lime juice, the oil and add salt and sugar. We can sprinkle with a little pepper if we want too.

7. We accompany the salad with the sauce.