https://elpais.com/gastronomia/el-comidista/2026-07-04/ensalada-de-tzatziki-con-garbanzos-la-receta-para-salvar-una-comida-sin-encender-el-fuego.html
Ingredients:
200g cooked chickpeas, rinsed and drained
3 tablespoons Greek yogurt
1 medium cucumber
A few sprigs of fresh dill
1 small clove of garlic or a pinch of garlic powder
The juice and zest of half a lemon
1 tablespoon extra virgin olive oil
Salt
Instructions
1. Dice the cucumber.
2. Finely chop the dill and grate or crush the garlic, if using fresh.
3. In a bowl, combine the chickpeas, Greek yogurt, cucumber, dill, garlic, lemon juice, lemon zest, olive oil, and a pinch of salt.
4. Stir well until all the ingredients are coated in the dressing and the yogurt lightly covers the chickpeas.
5. Taste and adjust the seasoning with salt, lemon juice, or dill as needed before serving.
No comments:
Post a Comment