Purslane Salad with Chickpeas and Yogurt Recipe


  • 1 vineyard purslane
  • 1 bowl of strained yogurt
  • 1 cup boiled chickpeas
  • 2 cloves of crushed garlic
  • 1 onion chopped edible
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • olive oil
  • Salt

Preparation Of

Wash the purslane in plenty of water and drain the water. Separate the tips and leaves from the branches. Add the garlic and salt to the yogurt and mix. Fry the onions in olive oil until they turn brown. Add the spices and chickpeas and sauté for 3-4 minutes. Spread the purslane on the bottom of the serving plate. Put the yogurt on it. Pour the sautéed chickpeas in the middle and serve warm. Enjoy your meal.

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