CHICKPEA VEGGIE SALAD
Serves: 4
Prep time: 30 minutes
Cooking time: 18 minutes
•Mix 1 (125-gram) pack plain yogurt, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, salt, and pepper.
•Add 1 1/2 cups cauliflower florets. Chill for 15 minutes; drain.
•Place cauliflower on a heatproof dish. Roast in a turbo broiler or oven preheated to 350°F for 15 minutes or until tops are brown; set aside.
•Whisk together juice from 1 lemon and 6 tablespoons olive oil in a bowl. Season with salt and pepper.
•Add 1/2 cup sliced sun-dried or fresh tomatoes, 1/2 cup roasted red bell peppers (sliced into strips), and 1 large shallot (sliced thinly); set aside.
•Drain 2 (450-gram) can chickpeas (garbanzos); remove outer skin. Heat chickpeas in a nonstick pan for 2 to 3 minutes.
•Add chickpeas to bowl, leaving 1/4 cup in pan. Mash chickpeas in pan then add to bowl.
•Add cauliflower and a handful of basil leaves; toss. Top with 1/4 cup feta (crumbled).
Enjoy your cooking with your loved one
Sumber majalah: Yummy philippines, June 2016
