200 grams Greek yogurt.
2 carrot sticks.
100 grams boiled chickpeas and tomatoes.
1 red onion.
Whip yogurt then place in a bowl.
Add dry Italian herbs, whip again.
Add boiled chickpeas, onions, and diced toma-
toes in a bowl.
Place carrot sticks in a short glass and serve.
Garnish chickpea salad with, cilantro and