Abrahms' Family Recipes Tzatziki-Kichererbsen-Salat Meal plan
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Tzatziki-Kichererbsen-Salat

  1. To a large bowl, add Greek yogurt 180 g, garlic cloves 1, olive oil 25 ml, honey 8 ml, and the juice of lemon 0.5. Whisk to combine. If it seems too thick, loosen with a splash of water or more lemon juice. Season well with salt and black pepper.
  2. To the yogurt, add cucumber 2, chickpeas 375 g, dill 8 g, mint 8 g, and scallions 2, and squeeze the remaining half of the lemon over the mixture. Toss to coat. Taste and season well with more salt and pepper.
  3. To serve, drizzle with additional olive oil.

Serves 3