I usually cringe at chickpea salads, with their dry and uninspiring attempts to turn a salad into a meal. This Palomar recipe however, is a game changer. Its simple, easy and cheap, with a vibrant combination of flavours and herbs. Perfect light mid-week meal.
Makes: 4 serves
|400g Can of chickpeas||$0.75|
|1 Large tomato||$0.85|
|1 Bunch English spinach||$1.50|
|1 Unwaxed lemon||$0.60|
|1 Green chilli||$0.15|
|1 Handful of parsley||$0.75|
|1 Handful of mint||$0.75|
|2 Cloves of garlic||$0.15|
|5 Tablespoon olive oil||$0.75|
|½ Juice of a lemon||$0.30|
|6 Tablespoon Greek yoghurt||$2.00|
Rinse chickpeas thoroughly and mix with oil and lemon juice. Season to taste. Cut tomato into chunks, chop spinach, dice chilli, and slice lemon into 1cm wheels. Roughly chop parsley, mint and garlic and mix all ingredients together. Divide the yoghurt between 6 plates (or go for one big one) and top with the salad. Drizzle with more extra virgin olive oil and enjoy.
This recipe/picture originally came from The Guardian.