FRIED CHICKPEA SALAD

Makes: 8 servings For the dressing:

¾ cup (180 mL) plain yogurt

1 clove garlic, grated into a purée

2 tbsp (30 mL) finely chopped fresh dill

2 tbsp (30 mL) fresh lemon juice

½ tsp (2.5 mL) harissa paste Salt and freshly ground pepper

For the salad:

2 cups (500 mL) vegetable oil for frying

1½ cups (375 mL) or 1 can (19 oz/540 mL) cooked chickpeas, rinsed, drained, patted dry

Aleppo pepper

1 small seedless cucumber (1 lb/454 g), diced

1 red bell pepper, diced

1 yellow or orange bell pepper, diced

½ red onion, sliced paper-thin 16 cherry tomatoes, halved

Aleppo pepper (optional)

2 tbsp (30 mL) finely chopped flat-leaf parsley

1. To make dressing: In a small bowl, whisk together yogurt, garlic, dill, lemon juice and harissa paste. Season to taste with salt and pepper.

2. To make salad: In a heavy, 10-inch (25-cm) frying pan, heat oil over medium heat and add chickpeas in a single layer. Cook until golden, about 5 minutes. Use a slotted spoon to transfer chickpeas to paper towels to drain. Let cool. Sprinkle with Aleppo pepper. Strain oil and reserve for another use.

3. In a large bowl, combine cucumber, red and yellow bell peppers, red onion and tomatoes. Add dressing and toss well to coat. Spread on serving platter. Distribute chickpeas on top. Season to taste with Aleppo powder. Decorate with parsley and serve at once.