Serves 6
start to finish: 10 minutes
From Edible Seattle March/April 2010

Chickpeas can fool you—they often take longer to cook than other beans, and their skins don’t peel back the same way when they’re done. Make sure they’re good and tender before putting them in the dressing.

1 (7-ounce) container plain Greek yogurt
2 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1/4 cup chopped sorrel
2 tablespoons finely chopped shallot
2 cups dried chickpeas, cooked until tender, drained, cooled
Salt and freshly ground pepper

Mix the yogurt, olive oil, lemon zest and juice, sorrel, and shallot in a mixing bowl and set aside to marinate while the beans cook and cool. Add the beans, season to taste with salt and pepper (it may take more salt than you think), and serve.

Gluten-free *Vegetarian

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