Middle Eastern Salad with Yogurt

Middle Eastern Salad with Yogurt

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Chickpea salad


Time taken : 40 mins

Serves :           4 

(Cook a double serve for leftovers for lunch the next day)


  • 2 carrots, in thin strips
  • 2 medium red onions , cut into thin wedges
  • 120gm low-fat natural yoghurt
  • 400gm can chickpeas, rinsed ,drained
  • 150gm roasted red capsicum, thinly sliced
  • 120gm baby spinach leaves
  • 1 Tbsp tahini
  • 1/3  cup fresh coriander leaves
  • 2 tsp mild paprika
  • 2 tsp ground coriander
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice



  1. Preheat oven to  200C.
  2. In a bowl, put carrot and onion.
  3. Then add paprika, coriander and oil and toss to coat vegetables.
  4. Arrange vegetables in a single layer on a baking tray that is lined with baking paper.
  5. Bake for 25 mins till golden.
  6. In a small bowl, whisk yoghurt, tahini, juice and 2 tablespoons of hot water.
  7. Place chickpeas, capsicum, coriander and spinach in a large bowl.
  8. Add roasted vegetables to the chickpeas mixture and toss to combine.
  9. Divide salad among plates and  drizzle with tahini yoghurt before serving.