|Chickpea salad with spiced yogurt dressing.|
Another day, another simple salad. The spiced yoghurt dressing is the star of the show here, pulling the chickpeas and salad leaves together in a happy embrace of flavours. Add other vegetables if you wish, as well as nuts and herbs - but even without the embellishments, this salad stands on its own, thanks to the delightfully smoky, tangy dressing.
chickpea salad with spiced yoghurt dressing
(serves 1 as a light and healthy meal, 2 as a very light meal, 3-4 as a side dish)
1 can chickpeas (400g / 14oz)
2 handfuls baby spinach
2 handfuls mixed salad leaves
1/4 cup plain yoghurt
1 tablespoon extra-virgin olive oil
1/2 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon black pepper
1/4 teaspoon salt (more)
1/8 teaspoon smoked paprika
Rinse and drain the chickpeas, and add them to a large salad bowl, along with the baby spinach and mixed salad leaves.
Whisk together the remaining ingredients in a small bowl to make a salad dressing. Taste the dressing, and add more seasonings to suit your preferences, if necessary.
Pour the dressing into the salad bowl, and toss until well-combined.
Optional suggested additions: cauliflower, broccoli, almonds, walnuts, mint, oregano. Remember to either swap out some of the chickpeas and greens or make more dressing if you're adding extra ingredients.
|Tuck in and enjoy the smoky flavours of this spiced yogurt chickpea salad.|