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mediterranean carrot and garbanzo bean salad

The perfect summer salad - a delicious and healthy salad with greek yoghurt, black pepper , cumin, ground roasted sesame, garlic, dill and honey on steamed carrots and garbanzo bean with scallions and dill.

Ingredients

  • 3 carrots, about 250g, cut into matchsticks
  • ¾ cup or about 150g boiled garbanzo beans, or about a third a 15.5 oz. tin of garbanzo beans drained and washed (see note below)
  • A small bunch dill, finely chopped, about 3 tablespoons
  • 1 scallion, finely sliced, about 2-3 tablespoons
  • A small bunch of parsley, finely chopped, about 3 tablespoons
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
  • Yogurt topping:
  • 2 tablespoons sesame paste
  • ½ cup yogurt, Greek yogurt or 1 cup regular yoghurt, hung
  • 1 tablespoon honey
  • 2 tablespoon parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoon dill, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper, finely grounded
The perfect summer salad - a delicious and healthy salad with greek yoghurt, black pepper , cumin, ground roasted sesame, garlic, dill and honey on steamed carrots and garbanzo bean with scallions and dill.

Instructions

  • 1. Steam carrot matchsticks for 2-3 minutes. Allow to cool.
  • 2. Combine carrots, garbanzo beans, scallions, parsley and dill in a bowl.
  • 3. Combine ingredients for dressing in another bowl and whisk until blended.
  • 4. Pour dressing onto salad and refrigerate for 1-2 hours, so flavors are absorbed.
  • 5. Whisk yogurt, add ingredients for yogurt topping continuing to whisk briefly.
  • 6. Serve salad with yogurt topping.

    Serves: 4
    Ingredients: 16
    Prep Time: Overnight plus 15 minutes
    Cooking Time: 3 minutes if using cooked garbanzo beans

Critical Ingredients

Carrots and garbanzo beans are critical, but I do think lima beans or butter beans would taste good as well. Red wine vinegar can be replaced with lemon juice or any vinegar of your choice (except balsamic which will make the salad very brown.) If you don’t have cumin and/ or paprika, harissa would also taste great.(Check out the recipe in the index and make a batch when you have all the ingredients.) While dill gives a distinctive flavor, fresh coriander or mint will also do the job.

Note on garbanzo beans: Garbanzo beans are a bit of a nuisance as you either need to soak them overnight and then boil until soft, or place dried beans in a slow cooker for 2 1/2 hours on high heat to get them cooked. Canned beans work well, although they end up being a bit mushy for salads. Keep in mind- dried beans will be about 2.3 to 2.5 times their original weight once boiled. So 100 grams of dried beans will give you about 230-250 grams of soaked and boiled beans.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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