Crispy Chickpea Salad with Spicy Red Pepper Yoghurt Dressing
A vibrant, protein-packed salad that's full of crunch, fresh herbs and bold flavours. Crispy roasted chickpeas, massaged kale, juicy tomatoes and crunchy cucumber are tossed together, then finished with a creamy yoghurt dressing and swirls of spicy red pepper pesto.
Takes
Serves 4
Ingredients
For the crispy chickpeas
- 2 x 400g tins chickpeas drained, rinsed and well dried
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
For the salad
- 100 g lettuce or baby leaves
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 cucumber diced
- 250 g cherry tomatoes halved
- 30 g flat-leaf parsley roughly chopped
- 1/2 red onion
For the yoghurt dressing
- 200 g natural yoghurt or unsweetened plant-based yoghurt
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 small garlic clove finely grated
- ½ tsp sea salt
- Freshly ground black pepper
- To finish
- 4 tbsp spicy red pepper pesto
Instructions
- Preheat the oven to 200°C fan (220°C conventional). Pat the chickpeas as dry as possible with a clean tea towel. Toss with the olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Spread onto a baking tray and roast for 25–30 minutes, shaking halfway through, until golden and crispy.
- While the chickpeas cook, place the kale in a large bowl with the olive oil and lemon juice. Massage for 1–2 minutes until softened and darker in colour.
- Add the cucumber, cherry tomatoes, parsley and olives to the kale and toss everything together.
- In a small bowl, whisk together the yoghurt, lemon juice, olive oil, grated garlic, salt and a few twists of black pepper until smooth.
- Spoon most of the yoghurt dressing through the salad and gently toss to coat.
- Transfer to a serving platter, scatter over the crispy chickpeas and finish with generous spoonfuls of spicy red pepper pesto swirled throughout. Serve straight away while the chickpeas are still crisp.
