17 June 2012

Sprout and Chickpea Salad with Yoghurt and Toasted Sumac Pita



After all those hearty soups I was in the mood for a little lighter fare and some sort of salad was going to the order of the day, also craving healthy and nourishing. However lettuce was not going to cut it and I spotted some sprouts and fresh chickpeas at the local whole food store.  Fresh chickpeas are quite different to those out of a can. Fresher, a great crunch and a little pea sweetness that you just don't get out of a can.  Highly recommend them if you come across them to liven up any salad. 


The sumac adds an additional citrusy punch. Sumac is actually a dark red purplish fruit that grows in clusters.  It is then sun dried and stored until they shrivel up before bing ground to a powder.  The storing allows it to develop its sour, tart taste. In the distant past it was used by Egyptians to add a citrus like flavour to their dishes before the advent of lemons. 




So without further ado...


Sprout and Chickpea Salad with Yoghurt and Toasted Sumac Pita


Serves 2
Ingredients

For the yoghurt
3/4 cup Greek yoghurt
1/2 cup rocket (arugula), chopped
1 small bunch chives, chopped
Zest and juice of 1/2 lemon
Salt and pepper
1/2 tsp sumac



For the salad
1 cup mung beans or other sprouts
1 cup fresh chickpeas (or you could use canned, but the fresh ones are so much better!)
1 cup rocket
1 spring onion, sliced
1/2 red pepper, diced
Zest and juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper
1/2 cup sunflower seeds, toasted
1/2 tsp sumac
Toasted pita bread to serve.  
Drizzle some pita with a little olive oil and a sprinkling of sumac and toast under a grill until golden and toasty. Keep any on them as there's a fine line between toasty and charred.



Directions
Place the yoghurt, rocket, chives, lemon zest and juice in a small bowl and mix to combine.  Season with a salt and pepper, taste and adjust the seasoning to suit your taste.
In a medium bowl add the mung beans, chickpeas, spring onion and red pepper.  Add the lemon juice, zest and olive oil and mix well to combine and season with salt and pepper. Place the salad in a serving bowl and sprinkle with the toasted sunflower seeds and a scattering of sumac.
Serve the salad with the yoghurt on the side along with the toasted pita bread.







This salad hit the spot. Bright and zesty, crunchy with just a little sweetness from the chickpeas. Piled a top the sumac pita and drizzled with a little of the yoghurt it was a fresh and satisfying little lunch. 






If you like this you might like this Cracked Wheat, Roast Pumpkin & Feta Salad
One year ago Spinach Strata


Enjoy!





8 comments:

  1. It all looks very yummy,, + 1 :-)

    Ciao
    A.

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    Replies
    1. Thank you Alessandra,,,,it was great to come up with a satisfying salad....good for body & soul :)

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  2. Mmm looks delicious and healthy -nice change to the rich winter foods. I think I might have to try sumac now..

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    Replies
    1. Thanks Lucy, yes I just needed something other than bread & potatoes for a change!!

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  3. A great way to get a fresh punch out of winter veggies. Deliicious

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    Replies
    1. Thanks Mags! A little lighter was definitely needed :)

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