Mediterranean Chickpea Salad

Instructions

1. Prepare the Dressing Base

   2 min hands-on

   • Scoop the avocado flesh into a blender.
   • Add chives, half the fresh basil leaves, anchovies, lime juice, and some olive oil.
   • Blend until smooth and creamy.
   • Season with salt and black pepper to taste.

2. Incorporate Yogurt

   2 min hands-on15 min waiting

   • Add Greek yogurt to the blender.
   • Blend briefly until fully incorporated.
   • Taste and adjust seasoning if needed.
   • Transfer dressing to a bowl, cover, and refrigerate.

3. Prepare Vegetables and Chickpeas

   10 min hands-on

   • Drain and rinse chickpeas, then place in a large mixing bowl.
   • Dice tomatoes into bite-sized pieces, sprinkle with salt, and add to the bowl.
   • Slice cucumber lengthwise, remove seeds, cut into half-moon pieces, and add to the bowl.

4. Toast Cashews with Spices

   2 min hands-on1 min waiting

   • Heat olive oil in a small saucepan over medium heat.
   • Add cumin seeds and let sizzle until fragrant, about 30 seconds.
   • Stir in chili powder and roughly chopped salted cashews.
   • Toast for 1-2 minutes, stirring frequently, then remove from heat and cool slightly.

5. Assemble the Salad

   2 min hands-on

   • Pour spiced cashew and chili oil mixture over chickpeas, cucumber, and tomatoes.
   • Drizzle in molasses and toss gently to coat evenly.

6. Plate and Finish

   2 min hands-on

   • Spread herby yogurt dressing over the base of a serving platter or plates.
   • Spoon chickpea and vegetable mixture over the dressing.
   • Drizzle remaining chili oil over the top.

7. Garnish

   • Scatter remaining fresh basil leaves over the salad.
   • Cooking tips:
   • Toast cumin seeds gently to enhance their aroma.
   • Ensure dressing ingredients are at room temperature for smooth blending.
   • Allow salted tomatoes to sit before mixing to draw out moisture.
   • Reduce chili powder for a less spicy salad.
   • Serve immediately for optimal texture.