2 medium tomatoes, seeded and cut into 1/2-inch dice
2/3 cup chopped cilantro
1 small sweet onion, finely diced
2 jalapeños, seeded and minced
1/4 teaspoon turmeric
One 19-ounce can chickpeas—drained, rinsed and patted dry
Salt and freshly ground pepper
How to Make It
In a large bowl, mix the yogurt with the tomatoes, cilantro, onion, jalapeños and turmeric. Stir in the chickpeas, season with salt and pepper and refrigerate for at least 1 hour. Serve chilled or at room temperature.
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