YOGURT DOLLOPED VEGETABLE SALAD
MAKES 6 SERVINGS.
6 tbs oil
1 lemon, zested, plus 2 tbs juice
1 1/2 tsp red wine vinegar
1 tsp sugar
1 clove garlic, chopped
2 tomatoes, cut into cubes
2 cucumbers, cut into pieces
1 bunch radishes, trimmed, quartered
1 bell pepper, cut into squares
1 onion, chopped
1 1/2 tsp allspice
1 tsp cardamom
1 tsp cumin
15 oz can chickpeas, drained
Greek yogurt
In a jar, combine 5 tbs oil with zest, juice, vinegar, sugar and garlic. Screw on lid, shake to blend. Season vinaigrette with salt and pepper. In a bowl, combine tomatoes, cucumbers, radishes, bell pepper, and onion. Toss with vinaigrette, season. Transfer to a platter, create a well in center of salad. *In a bowl, combine allspice, cardamom, cumin and salt, spread spices on a plate. Roll chickpeas in spices. In a skillet, heat remaining oil. Add chickpeas, fry until warmed through. *Spoon chickpeas into center of salad. Dollop with yogurt. SERVE & ENJOY...
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