Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson

Vegetarian, Gluten Free, Grain Free, Egg Free, Nut Free

4 tbsp oil
1 onion, diced
2 tbsp yellow mustard seeds
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp curry powder
2 x 400g tins chickpeas, drained and rinsed
½ cup natural yoghurt
zest and juice of one lemon
2 handfuls baby spinach leaves

Heat pan and oil over medium heat, add onion and cook for a few minutes until soft. Add the mustard seeds and allow to toast and pop a little. Add the remaining spices and stir to combine. Add the chickpeas to the spice mixture and toss to coat. Turn the heat down slightly and let the chickpeas bath in the spices for a few minutes before transferring to a large bowl. Mix in the yoghurt, lemon zest and juice and season to taste. Gently toss through the spinach leaves.

1 Comment

  1. Made it tonight but swapped out the curry powder for turmeric. It was lovely with roast chicken and would also work well as part of an Indian banquet. Left out the yoghurt and added it to individual servings so the chick pea salad could be stored longer.
    Once you have done the prep with onion and spices it’s very quick and easy to make.

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