Spicy Chickpea Salad Bowl
Equipment
Ingredients
Main Ingredients
chickpeas (cooked, drained)
400 g
red bell pepper (diced)
1 piece
cucumber (diced)
1 piece
red onion (thinly_sliced)
0.5 piece
cherry tomatoes (halved)
150 g
fresh spinach (fresh)
100 g
Creamy Herb Dressing
plain yogurt (plain)
120 g
olive oil
30 ml
lemon (juiced)
1 piece
garlic (minced)
1 piece
ground cumin
5 g
smoked paprika
3 g
chili flakes
2 g
salt
3 g
black pepper
1 g
Instructions
Prepare vegetables
Dice bell pepper, cucumber, halve cherry tomatoes, thinly slice red onion and roughly chop spinach.
Make creamy herb dressing
In a small bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, chili flakes, salt and black pepper until smooth and creamy.
Roast chickpeas
Heat a pan over medium-high heat, add chickpeas and roast for 5-7 minutes until slightly crispy. Season with a pinch of cumin, paprika and chili flakes.
Assemble salad bowl
In serving bowls layer spinach, roasted chickpeas, diced vegetables and cherry tomatoes. Drizzle generously with the creamy herb dressing and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Dressing can be stored separately for up to 3 days.
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