Tomato Cucumber Salad with Crispy Chickpeas and Dill Yogurt
This salad is a study in contrasting textures: the slippery tomatoes, crisp cucumbers, cool and creamy yogurt, and crunchy chickpeas.
Ingredients
1 lb heirloom tomatoes
1 pt cherry tomatoes
1 medium cucumber
1 cup chickpeas
1/4 cup olive oil
1/4 tsp chili flakes
3/4 cup yogurt
5 sprigs dill
Method
- Heat oven to 400F
- Toss the chickepeas with the olive oil, chili flakes, and a big pinch of salt
- Spread the chickpeas on a baking sheet and bake until crispy (about 15 minutes)
- Slice the tomato into large planks
- Halve the cherry tomatoes
- Cut the cucumbers into a medium dice
- Mince the dill
- Whisk together the yogurt and dill with a pinch of salt
- On large platter lay out the tomatoes, sprinkle with salt
- Layer on the cucumbers and top with the chickpeas
- Then drizzle with the dill yogurt and serve
