Yogurt Chickpea Salad with Veggie Chips

Yogurt Chickpea Salad with Veggie Chips

Yogurt Chickpea Salad with Veggie Chips is inspired from the Levantine specialty – Fatteh. Packed with good nutrition, flavors and exotic taste!

Fatteh is a popular dish of the Levant – consisting of layers of crushed crispy toasted flatbread, cooked chickpeas, yogurt, olive oil and some spices. There are several variations – some made with eggplants, lamb, chicken etc. Here I decided to use baked veggie chips as the base layer – it is gluten free, lighter than some variations mentioned above and adds many health promoting nutrients. Plus it is also an interesting way to use vegetables.

 

Yogurt Chickpea Salad with Veggie chips

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

I chose to use a combination of baked kale, beetroot and sweet potato chips for this yogurt chickpea salad with veggie chips. I have included the instructions for baking them at home*. However, it can be easily substituted with some store bought baked veggie chips. Today I will pick Kale, to talk about its nutrition value.

Kale belongs to the Brassica family, which also includes cabbage, collards, and Brussels sprouts . These vegetables are widely recognized for their health-promoting sulfur-containing phytonutrients. Some research has shown the antidiabetic potential of the phenolic rich vegetables of this group. The flavonoids in kale have both antioxidant and anti-inflammatory properties. Kale is a rich source of certain glucosinolates, which can be converted in the body into compounds with cancer preventive activity.

 

Yogurt Chickpea Salad with Veggie chips

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

This leafy green vegetable is very rich in fiber, which is beneficial for improving blood glucose control and promoting regularity. Kale supports hearth health as it is a good source of fiber, vitamin C, potassium and B6. Its high content of vitamin K makes it beneficial for bone health. Kale is a rich source of beta carotene, that converts to vitamin A in the body – which is important for hair and skin. It is also a good source of calcium.

I have previously discussed about beets in my post about a Rose Avocado Smoothie. And also about the benefits of yogurt in my post about a Persian Yogurt Dip with Shallots. You can find more information about chickpeas in my post about a Mediterranean Chickpea salad. For pine nuts, check out my post on Tabbouleh salad with pine nuts.

The crispy chips along with the smooth seasoned yogurt sauce, soft chickpeas, crunchy pine nuts, seasoned oil, and spices makes this yogurt chickpea salad with veggie chips – a satisfying, balanced and healthy salad or snack. Just make sure to serve and eat it as soon as it is assembled to optimally enjoy the different textures.

 

Yogurt Chickpea Salad with Veggie chips

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

Yogurt Chickpea Salad with Veggie Chips
thedeliciouscrescent.com

 

NUTRITION FACTS
Servings: 5                  Serving Size: 1 cup

Calories 307, Total Fat 11 g (Saturated Fat 2 g, Polyunsaturated Fat 3 g, Monounsaturated Fat 6 g), Cholesterol 6 mg, Sodium* 477 mg, Potassium 851 mg, Phosphorus 312 mg, Total Carbohydrate 39 g, Dietary Fiber 8 g, Sugars 15 g, Protein 13 g

*The sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.

 

Preparation Time: 25 minutes
Cooking Time: 30 minutes

 

INGREDIENTS

 

Kale chips
1 ¼ cups packed kale leaves (bite size pieces trimmed from the thick stems)
1/2 teaspoon olive oil
1/2 teaspoon grated lemon zest
One pinch salt, as per taste

 

Beetroot chips
1 ½ cup beetroot slices
2 teaspoon olive oil
1/2 garlic clove, grated
1/2 teaspoon zaatar*
1 to 2 pinch salt, as per taste

 

Sweet potato chips
1 cup sweet potato slices
1 ½ teaspoon olive oil
1/2 garlic clove, grated
1/2 teaspoon zaatar*
1 pinch salt, as per taste

 

Chickpea Salad
1 ½ cups cooked chickpeas, with salt
2 cups reduced fat yogurt
1/2 tablespoon tahini, adjust per taste
1 garlic clove, grated
1/3 teaspoon salt, as per taste
1 teaspoon ground cumin
2 tablespoons cilantro
2 tablespoons toasted pine nuts

 

Seasoning
2 teaspoons olive oil
1 teaspoon red pepper, as per taste
1 teaspoon paprika

 

Yogurt Chickpea Salad with Veggie chips

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

DIRECTIONS

 

Yogurt Chickpea Salad with Veggie Chips Prep

 

1. Kale Chips*: Preheat oven to 350 degrees F (175 degrees C). Toss the kale with olive oil, salt, lemon peel and lightly massage the leaves. Lay the kale in a single layer on a parchment paper lined baking sheet. Bake for about 10 – 15 minutes till the edges are brown but are not burnt.

 

Yogurt Chickpea Salad with Veggie Chips Prep

 

Yogurt Chickpea Salad with Veggie Chips Prep

 

2. Beetroot and Sweet Potato Chips*: Preheat oven to 375 degrees F (190 degrees C). Do make sure that the slices are consistently thin and even (I used the 7.5 mm setting on my mandolin slicer). Toss the slices, olive oil, grated garlic, zaatar and salt in a small bowl. Lay the slices in a single layer on preferably a parchment lined baking sheet, without crowding the slices. Bake for 8 minutes, then flip the slices over, and continue baking for about 7 minutes more, until chips are tender in the middle, and crispy on the edges. Make sure to watch carefully, especially towards the end, to prevent burning. Remove from oven and let cool.

 

Yogurt Chickpea Salad with Veggie Chips Prep

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

3. Take a large serving platter. Layer most of the veggie chips (leaving some aside for garnish, if preferred). Then layer the cooked chickpeas over it. Sprinkle 1 ½ tablespoon chopped cilantro and the 1/2 teaspoon ground cumin over the chickpeas.

4. Combine yogurt, tahini, garlic, remaining cumin, salt thoroughly well. Adjust the salt as per taste.

5. Pour the yogurt sauce all over to cover the chickpeas.

6. Heat the olive oil and take the pan away from the heat source. Add paprika and red pepper.

7. Drizzle the seasoned oil all over the yogurt sauce. Garnish with the toasted pine nuts, cilantro and veggie chips (if preferred). Serve the yogurt chickpea salad with veggie chips immediately.

 

Yogurt Chickpea Salad with Veggie chips

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

Notes:

  1. It may take a trial or more to get the baked chips to work out well, as ovens and other characteristics may vary. However, you may easily substitute some store bought baked vegetable chips to make this yogurt chickpea salad with veggie chips.
  2. Zaatar is a popular middle eastern spice mixture that is a blend of some dried herbs such as thyme, sesame seeds, sumac, and often some spices and salt.

 

1 Cup

Yogurt Chickpea Salad with Veggie Chips

Yogurt Chickpea Salad with Veggie Chips is inspired from the Levantine specialty - Fatteh. Packed with good nutrition, flavors and exotic taste!

25 minPREP TIME

30 minCOOK TIME

55 minTOTAL TIME

Save RecipeSave Recipe

INGREDIENTS

  • KALE CHIPS
  • 1 1/4 cups packed kale leaves (bite size pieces trimmed from the thick stems)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon grated lemon zest
  • One pinch salt, as per taste
  • BEETROOT CHIPS
  • 1 1/2 cup beetroot slices
  • 2 teaspoon olive oil
  • 1/2 garlic clove, grated
  • 1/2 teaspoon zaatar*
  • 1 to 2 pinch salt, as per taste
  • SWEET POTATO CHIPS
  • 1 cup sweet potato slices
  • 1 1/2 teaspoon olive oil
  • 1/2 garlic clove, grated
  • 1/2 teaspoon zaatar*
  • 1 pinch salt, as per taste
  • CHICKPEA SALAD
  • 1 1/2 cups cooked chickpeas, with salt
  • 2 cups reduced fat yogurt
  • 1/2 tablespoon tahini, adjust per taste
  • 1 garlic clove, grated
  • 1/3 teaspoon salt, as per taste
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro
  • 2 tablespoons toasted pine nuts
  • SEASONING
  • 2 teaspoons olive oil
  • 1 teaspoon red pepper, as per taste
  • 1 teaspoon paprika

INSTRUCTIONS

  1. KALE CHIPS*: Preheat oven to 350 degrees F (175 degrees C). Toss the kale with olive oil, salt, lemon peel and lightly massage the leaves. Lay the kale in a single layer on a parchment paper lined baking sheet. Bake for about 10 - 15 minutes till the edges are brown but are not burnt.
  2. BEETROOT AND SWEET POTATO CHIPS*: Preheat oven to 375 degrees F (190 degrees C). Do make sure that the slices are consistently thin and even (I used the 7.5 mm setting on my mandolin slicer). Toss the slices, olive oil, grated garlic, zaatar and salt in a small bowl. Lay the slices in a single layer on a parchment lined baking sheet, without crowding the slices. Bake for 8 minutes, then flip the slices over, and continue baking for about 7 minutes more, until chips are tender in the middle, and crispy on the edges. Make sure to watch carefully, especially towards the end, to prevent burning. Remove from oven and let cool.
  3. Take a large serving platter. Layer most of the veggie chips (leaving some aside for garnish, if preferred). Then layer the cooked chickpeas over it. Sprinkle 1 1/2 tablespoon chopped cilantro and the 1/2 teaspoon ground cumin over the chickpeas.
  4. Combine yogurt, tahini, garlic, remaining cumin, salt thoroughly well. Adjust the salt as per taste.
  5. Pour the yogurt sauce all over to cover the chickpeas.
  6. Heat the olive oil and take the pan away from the heat source. Add paprika and red pepper.
  7. Drizzle the seasoned oil all over the yogurt sauce. Garnish with the toasted pine nuts, cilantro and veggie chips (if preferred). Serve the yogurt chickpea salad with veggie chips immediately.
Cuisine: Middle Eastern, Mediterranean | Recipe Type: Salads

RECIPE NOTES

1. It may take a trial or more to get the baked chips to work out well, as ovens and other characteristics may vary. However, you may easily substitute some store bought baked vegetable chips to make this yogurt chickpea salad with veggie chips.

2. Zaatar is a popular middle eastern spice mixture that is a blend of some dried herbs such as thyme, sesame seeds, sumac, and often some spices and salt.

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http://www.thedeliciouscrescent.com/yogurt-chickpea-salad-with-veggie-chips/

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