Chickpea Salad with Yogurt Dressing

Chickpea Salad with Yogurt Dressing

This post is mostly a note to myself to remember this salad, because Ann really loved it. I made it last evening from odds and ends I had in the kitchen that needed to be used. It's a two-part salad, the base of which is arugula tossed with lemon juice, olive oil, and salt. The chickpea salad on top is chickpeas, olives, green onions, and grape tomatoes tossed in a yogurt-based dressing.

The dressing, very much a spur of the moment thing, is plain Greek yogurt flavored with garlic, cumin, and salt, spiced with chipotle adobo, and thinned with water. If I were making a true Mediterranean-inspired dressing, I would have used some other kind of spice, such as Urfa or Aleppo pepper, or even a bit of harissa, but I have a can of chipotles open in the refrigerator that needs to be used.

Update: I have cooked so much food in my life that I have forgotten much of what I have done. In cruising through old posts, I came across a recipe for this dressing that I published back in 2020. I totally forgot about it.