We had the most delicious dinner at a friend’s a few weeks ago and she made the most amazing salad from Dish Magazine that was made even more amazing by a creamy green dressing/sauce. This recipe is an attempt to re-create that sauce from memory based upon what I could remember was in it!
It is perfect spooned into the bottom of a serving bowl with your salad ingredients piled on top, or drizzle over salad or even used as a dip with vegetable sticks such as carrot, peppers and celery. The remaining half can of chickpeas is delectable fried in spices and scattered over the top of any salad or eaten as a snack all on their own. So easy but super yum!
Creamy Green Goddess Dressing
250g sour cream
125g Greek yoghurt
Juice one large lemon
2 large handfuls fresh basil leaves
½ can chickpeas – drained and rinsed
Iodised sea salt
Freshly ground black pepper
Place all of the ingredients into a high-powered blender or Nutri-bullet and blend until creamy and smooth.
Taste and adjust any seasonings if need be.
If the sauce is too thick you can use some extra lemon juice, olive oil or water to reach your desired consistency. Keep in the fridge until ready to serve.
Spiced Fried Chickpeas
½ can chickpeas- drained and rinsed
1 Tbspn Extra Virgin Olive Oil
1 tsp ground cumin
1 tsp Ras El Hanout
Heat the olive oil in a small pan over a medium heat. Add the chickpeas and stir to coat in the oil.
Next add the spices and cook, stirring for 5-10 minutes until golden brown and crispy.