Purslane Salad

1. 1 bunch purslane
2. 2 cucumbers
3. Half a bunch of dill
4. 1 bowl strained yogurt
5. 1 clove garlic
6. Salt

For the topping:

1. 1 bowl boiled chickpeas
2. 3 tablespoons olive oil
3. 1 teaspoon crushed red pepper flakes
4. 1 teaspoon ground red pepper

1. First, wash the greens thoroughly and slice the cucumber into thin rounds.

1. Chop the purslane and dill, and place them all in a suitable bowl.

1. In another bowl, mash the garlic with salt.

1. Add yogurt and a little water to the garlic, mix, and pour over the purslane. Mix well.

1. In a pan, heat the olive oil and add the crushed red pepper flakes and ground red pepper.

1. Add the boiled chickpeas, stir for a few minutes, and then turn off the heat. Once cooled slightly, pour over the purslane salad and serve.

1. Enjoy your meal!