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Chickpea and Pita Salad with Yogurt and Mint (Fast & Slow)

Chickpea and Pita Salad with Yogurt and Mint (Fast & Slow)

  • Makes
    4-6 servings
  • Cook Time
    25 minutes
Ingredients
  • 2

    cups Chickpeas Simmered with Garlic and Bay

  • 1½

    teaspoons ground cumin, divided

  • Kosher salt and ground black pepper

  • 1

    cup plain whole-milk yogurt

  • ¼

    cup tahini

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

  • ¼

    cup pine nuts

  • 3

    tablespoons salted butter, cut into 3 pieces

  • 4

    cups (6 ounces) pita chips

  • 1½

    cups lightly packed fresh mint, torn if large

Step 1

In a medium bowl, toss the chickpeas with 1 teaspoon of cumin and 1 teaspoon salt. In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon black pepper.

Step 2

In a small skillet over medium, toast the pine nuts, stirring often, until light golden brown and fragrant, 3 to 4 minutes.

Remove from the heat and add the butter, the remaining ½ teaspoon cumin and ¼ teaspoon each salt and pepper, then stir until the butter is melted. Set aside.

Step 3

Place the pita chips in a shallow serving bowl, thenscatter on the chickpeas. Spoon on the yogurt mixture, then top with mint and the pine nut–butter mixture.