Cucumber Salad w/Carrots, Summer Squash, Crispy Chickpeas + Curry Yogurt

Name: Cucumber Salad w/Carrots, Summer Squash, Crispy Chickpeas + Curry Yogurt
Ingredients: Salt; 2 cups (350 g) crispy chickpeas; ½ bunch cilantro (1 oz | ½ cup | 30 g), stemmed, leaves left whole; 3 carrots (9 oz | 255 g), shaved into ribbons; 2 medium (16 oz | 455 g) summer squash, thinly shaved; ½ cup (120 g) yogurt; 3 cucumbers (8 oz | 3 cups | 230 g); ¼ cup (60 ml) neutral oil; 1 Tbsp (6 g) curry powder

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

¼ cup (60 ml) neutral oil
1 Tbsp (6

Gluten-free
Vegetarian
Summer

Method

Heat the oil in a large frying pan until shimmering. Remove from the heat, add the curry powder, and allow it to bloom off the heat, about 5 minutes. Whisk the curry oil into the yogurt. Toss the cucumbers with the carrots, squash, chickpeas, cilantro, and a pinch of salt. Taste and adjust the seasoning.