Ingredients
- 560 g vegan yoghurt
- Finely chopped fresh dill leaves
- 2 garlic cloves, crushed
- 125 ml lemon juice
- 2 x 400 g canned chickpeas, drained, rinsed (see tips)
- 55 g currants
- 150 g drained chargrilled bell pepper, sliced thinly
- 1 small red onion, quartered and sliced thinly
- 2 Lebanese cucumbers, chopped finely
- 70 g slivered almonds, toasted
- 2 tsp harissa paste
- 2 tbsp olive oil
Instructions
- Combine the yoghurt, dill, half the garlic and 2 tablespoons of the lemon juice in a small bowl. Season to taste.
- Combine chickpeas, currants, bell pepper, onion, cucumber and 1/3 of the almonds in a medium bowl.
- Combine harissa, oil and remaining garlic and lemon juice in a small bowl.
- Spoon the yoghurt mixture into 375-ml jars. Top with salad and a spoonful of harissa dressing.
Notes
You can save the drained liquid, called aquafaba, from the canned chickpeas. It can be used to make vegan meringues, or mousse. Store aquafaba in the fridge for 2 days in a container or frozen for up to 3 months.
