Greek Yoghurt Chickpea Salad with Roasted Peppers and Dill
A creamy chickpea salad speckled with soft red chunks of roasted pepper and flecks of fresh green dill, all bound together in a thick, velvety Greek yoghurt dressing. The chickpeas are lightly mashed for texture, with golden undertones of cumin and a hint of garlic. Served in a wide bowl, the salad looks fresh and rustic – a tangle of cream and colour, with optional chilli flakes and an olive oil drizzle glinting on the surface. A wedge of lemon and a torn piece of warm flatbread sit alongside, ready for scooping.
Ingredients
- 400 g chickpeas tin, drained and rinsed
- 150 g Greek Yoghurt full fat
- 1 Red pepper roasted and chopped
- 2 tbsp Fresh dill chopped
- ½ Lemon juiced
- 1 clove Garlic minced
- 1 tsp Ground Cumin
- Salt to taste
- Black pepper ground, to taste
Optional
- 1 tbsp Olive oil
- 1 tsp Chilli Flakes to serve
Instructions
- If you’re roasting your own pepper, preheat the oven to 220°C (fan 200°C). Place the whole pepper on a tray and roast for about 20–25 minutes, turning halfway, until the skin is charred and wrinkled. Let it cool in a bowl covered with a plate. Peel off most of the skin and chop the flesh into small pieces.
- In a large bowl, combine the yoghurt, lemon juice, garlic, cumin, salt, and black pepper. Taste it – you want it to be tangy, slightly garlicky, and well seasoned.
- Toss in the chickpeas. Use the back of a fork to gently mash about a third of them. This helps the dressing cling to everything. Add the chopped roasted pepper and dill. Mix well. Drizzle with olive oil if using, and sprinkle with chilli flakes if you like a bit of heat.
- You can eat it straight away, but I think it tastes better after sitting for 30 minutes in the fridge. Give it a stir before serving.