Chickpea Fatteh Salad | Aromatic Oriental Lunch
(0)
25 min
Quick
Sezamo
Salata Fatteh cu năut este o rețetă emblematică din Orientul Mijlociu, perfectă ca fel principal sățios și echilibrat. Straturi de lipie crocantă coaptă cu ulei de măsline, boabe fragede de năut încălzite cu chimion și usturoi, acoperite generos cu un sos cremos de iaurt grecesc și tahini. Finisată cu muguri de pin rumeniți, boabe dulci-acrișoare de rodie, ierburi proaspete și boia dulce, această salată caldă oferă un contrast irezistibil de texturi și arome.
Preparation method
Preparing the crispy flatbread and chickpeas
Preheat the oven to 190°C. Cut or tear the flatbreads into bite-sized pieces (2-3 cm squares). Place them on a baking sheet lined with baking paper, drizzle with 1 tablespoon of extra virgin olive oil, and sprinkle with a pinch of sea salt. Bake for 8-10 minutes until golden and very crispy, then let them cool.
Drain and rinse the chickpeas under cold running water. In a large skillet, add 1 tablespoon of extra virgin olive oil, 1 crushed garlic clove, and the ground cumin. Heat the chickpeas over medium heat for 4-5 minutes, stirring gently, until hot and well infused with flavor.
Preparing the yogurt sauce and assembling the salad
In a bowl, combine the 10% fat Greek yogurt with tahini paste, freshly squeezed lemon juice, the second finely grated garlic clove, and a pinch of sea salt. Whisk well until you get a smooth, silky, and creamy sauce.
Chef's tip
For the best contrast of textures, assemble the Fatteh salad right before serving so that the flatbread retains its crunchy texture under the warm chickpea and yogurt sauce.
If you would like an extra touch of freshness, you can also add a few small dice of fresh cucumber along with the herbs to the salad.
45 min
Under an hour
