Chickpea Salad with Cilantro-Mint Chutney
2 15.5 oz cans chickpeas
1 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
2 tablespoons minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
3/4 teaspoon sugar
2 tablespoons plain yogurt
1/2 teaspoon honey
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 small red onion thinly sliced from pole to pole
1/2 Fresno chile pepper or Jalapeño,stemmed,seeded and finely chopped
instructions:
Drain chickpeas in a colander and rinse well with cold running water.
Shake off excess water and set aside to drain well.
Put cilantro,mint,onion,cumin,salt,sugar,yogurt,honey,lime juice and olive oil in the bowl of a food processor fitted with a steel blade and process,scraping bowl down as needed until smooth.Alternatively this may also be done in the blender.Transfer to a medium bowl and top with drained chickpeas.Fold in red onion and Fresno chile or Jalapeño and stir through to distribute dressing evenly.Serve at room temperature or cover with plastic wrap and chill if desired.Great as a side dish with salmon or chicken!
