Cooked - Tomato Cucumber And Chickpea Raita

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tomato Cucumber And Chickpea Raita

1.0

1 large cucumber (about 425 g) halved lengthwise, seeds removed and cut into ¼-inch slices

1 large shallot, peeled and finely diced

Kosher salt

2 tbsp lemon juice

2 garlic cloves, minced

1 ½ cups (350 g) Greek yogurt

¼ cup (10 g) packed mint leaves, finely shredded

1 tsp cumin

Dash cayenne pepper

1 15-ounce can chickpeas, drained and rinsed

1 pint (about 275) g cherry tomatoes, cut into eighths

Mix the cucumber, shallot and half a teaspoon of salt, put in a colander and leave to drain for 15 minutes.
While the cucumber is steeping, place the lemon juice and garlic in a large bowl and stir to combine. Allow to sit for at least 10 minutes to mellow the harshness of the garlic.
Whisk the yogurt, mint, cumin and cayenne into the lemon-garlic mixture. Add the cucumber and shallot mixture, the chickpeas and the tomatoes, and stir gently.
Spread over the base of a large, shallow bowl. Serve as a dip with warm pita, or spooned over rice or chicken.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇳Indian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 90 weeks ago

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