Turkish Pan-Fried Chickpea Salad | Sıcak Nohut

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well on paper towels.

In a bowl, stir the Greek yogurt with one finely grated garlic clove, a squeeze of lemon juice, salt, and pepper until smooth. Spread over two large plates as a creamy bed.

Cut the red onion into thin half-rings, gently knead with your hands along with a little lemon juice and a pinch of salt (Turkish-style sumac onions). Halve the cherry tomatoes, roughly chop the herbs, and wash the baby spinach.