The vegetarian recipe for Peppermint, Chickpea and Yogurt Salad:
servings – 2
- 1 cup mint leaves (wash)
- 1/4 cup chickpeas (soak in water for 2 hours, discard the water and steam until soft)
- 1/2 cup plain yogurt
- 1/4 tsp ground black pepper
- salt to taste
- In a salad bowl, mix mint leaves and chickpeas.
- Pour the plain yogurt over.
- Then, sprinkle over with ground black pepper and salt.