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Information

Course: side dish
Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 2½ cups
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Notes

It’s worth your while to seek out a yogurt that’s not overly processed for this raita (and, for that matter, any other use); national brands often add thickeners to their yogurts, which significantly change the yogurt’s natural consistency. If they’re all that’s available to you, just whisk the yogurt with a little water to thin it out.

Ingredients

  • 1½ cups plain yogurt, preferably full fat
  • 1 cup cooked chickpeas, drained (canned are fine)
  • 1/4 cup minced cucumber (leave the skin on if it’s unwaxed)
  • 1/4 cup minced red onion
  • 1 teaspoon sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground mustard
  • 1 teaspoon crushed red pepper flakes, or to taste
  • Salt and black pepper

Directions

1. Combine the yogurt, chickpeas, cucumber, onion, sugar, cumin, and mustard in a bowl.

2. Add red pepper flakes, salt, and pepper to taste and serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 10 servings and includes 1/2 teaspoon of added salt.

47kcal (2%)
52mg (5%)
1mg (2%)
14mcg RAE (0%)
100mg
11mg
2g
2g
1g
6g
5mg (2%)
183mg (8%)
1g (4%)
1g (2%)
0mg (2%)