Moroccan Chickpea Salad
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| SOURCE |
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MARIE CLAIRE MAGAZINE |
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INGREDIENTS
| 2 |
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x 400g cans of chickpeas, rinsed and drained
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| 150 |
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g baby spinach
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| 3 |
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medium tomatoes, diced
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| 1 |
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red onion, thinly sliced
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| 50 |
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g roasted capsicum
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| 1 |
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avocado, diced
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[Dressing]
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| 1 |
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cup (250g) vegan yogurt (or natural yoghurt for vegetarian)
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| 2 |
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teaspoons Moroccan spice mix
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| 2 |
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tablespoons lemon juice
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| 2 |
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tablespoons coriander, chopped |
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INSTRUCTIONS
| 1. |
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Combine the yoghurt, Morrocan spice, lemon juice and coriander in a small bowl and mix well.
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| 2. |
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On a large serving plate mix the chickpeas, baby spinach, tomatoes, red onion and roasted capsicum. Spoon the yoghurt dressing over the top to serve. |
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