Chickpea salad with cumin and mint dressing

Ingredients for 2 servings:

• 1 can chickpeas, 250 g drained weight
• 250 g cherry tomatoes
• 2 spring onions
• 1 sprig(s) mint or basil
• ½ bunch parsley, flat
• 150 g yogurt, 3.5% fat
• 2 tbsp lemon juice
• ¼ lemon zest
• 1 garlic clove(s)
• 1 tbsp olive oil
• salt and pepper
• ½ tsp cumin powder
• ½ tsp cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Drain the chickpeas, rinse with cold water, and let them drain. Wash the tomatoes and trim, wash, and finely chop the spring onions. Wash the mint and parsley, shake dry, and finely chop the leaves. Blend the herbs, yogurt, lemon juice, and lemon zest with a hand blender until you get a light green dressing. Peel the garlic clove and press it in. Stir in the oil. Season to taste with salt, pepper, cumin, and cayenne pepper. Place the chickpeas, tomatoes, and spring onions in a bowl. Pour the dressing over the salad and toss everything loosely. Cover and let the salad sit at room temperature for 30 minutes.