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


  1. In a salad bowl, mix mint leaves and chickpeas.
  2. Pour the plain yogurt over.
  3. Then, sprinkle over with ground black pepper and salt.
  4. Serve.