Purslane Salad With Crispy Chickpeas Recipe
Purslane is a green leafy vegetable that is high in fiber and healthy fats and is frequently preferred in raw diets. When combined with spicy chickpea chips and yoghurt, it can be consumed as a balanced main meal. This cold salad can also be served in bowls with a suitable protein. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 15 min.
| For the meal: | ||||
|---|---|---|---|---|
| Purslane (Just Leaves) | 1 | Bunch | ||
| Walnut | 1 | Handful | ||
| Olive Oil | 2 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Strained Yogurt | 200 | Grams | ||
| Garlic (crushed) | 2 | Clove | ||
| For the Chickpeas: | ||||
|---|---|---|---|---|
| Boiled Chickpeas | 1 | Cup | ||
| Powdered Red Pepper | 1 | Tsp (large) | ||
| Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Cumin (Optional) | 1 | Tsp | ||
| Butter | 1 | Tbsp | ||
Instructions:
-
Pluck the purslane leaves by hand and separate them from the stems. Soak it in ice water with vinegar and wash it in plenty of water. Drain and dry on paper towels.
-
Peel and crush the garlic. Put the yoghurt in a bowl, add the garlic and 1 pinch of salt and beat until it reaches a smooth consistency.
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Rinse the boiled chickpeas and drain them with a paper towel.
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Finely chop the walnuts with a knife. Reserve 2-3 walnuts for decoration.
-
Heat the butter and oil over medium heat. In a separate bowl, salt and spice the boiled chickpeas. Put it in the pan and roast it until it gets a light color and the oil is absorbed thoroughly.
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Mix the Purslane with walnuts and garlic yoghurt and place it on a serving plate. Sprinkle crispy chickpeas on top. Serve by drizzling the remaining spicy oil. Enjoy your meal!
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🍲Menu suggestion: Tarhana soup + Purslane salad + Grilled Chicken Brown Bulgur Pilaf
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