Moroccan Spiced Chickpea Salad

Serves 4

• Ingredients:

  • 400g Chickpeas

  • 100g Red Onion

  • 10g Garlic Cloves

  • 50g Lemon

  • 85ml Olive Oil

  • 20ml Soy Sauce

  • 10g Cumin

  • 10g Smoked Paprika

  • 30g Parsley

  • 100g Greek Yoghurt

  • 50g Pistachios

  • 200g Spinach Leaves

  • 20g Pomegranate Molasses

  • 30g Pomegranate Seeds

• Method:

  • Drain and rinse the chickpeas. Add them to a bowl and mix with chopped onions and garlic. 

  • Add the cumin, smoked paprika and chopped parsley to the bowl. 

  • Make the vinaigrette mixing together the soy sauce and lemon juice then whisking in the olive oil. Pour this over the chickpea mix.

  • Toss everything together then taste and season with salt and black pepper. Leave the mix for an hour so the flavours fully marinate and combine together. 

  • Wash and dry the baby spinach. Layer into your choice of serving plate and then top with the chickpea mix. 

  • Garnish with the chopped pistachios, greek yoghurt and drizzle over the pomegranate molasses. Finally, sprinkle with the pomegranate seeds and serve!