“Regrets Are What You Didn’t Do, I Vote for the Living” Part Chickpea, Cucumber, Baby Spinach Salad

By Jackie DeKnock  ,   

October 23, 2015

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Ingredients

Two large tins of chickpeas, rinsed, well-drained (unless you prefer to make your own)

½ teaspoon small green pepper, finely chopped (or pickled jalapeno pepper if you prefer)

1 cucumber, quartered and cut into ½ inch dice

1 cup organic baby spinach, shredded

¼ cup Spanish onion, finely diced

1/2 cup cilantro, coarsely chopped

1/2 cup organic Greek yogurt

1 teaspoon grated lime zest

1 tablespoon freshly squeezed lime juice

Sea salt and freshly ground black pepper, to taste

1 tablespoon toasted cumin seeds

Method

Combine chickpeas, pepper, cucumber, baby spinach, onion, and coriander together in a bowl.

Mix yogurt, lime zest, lime juice, salt and pepper in a small bowl.

Toast cumin seeds in a nonstick dry skillet on low heat, stirring occasionally for 1-2 minutes 1 Minute or until you can smell the toasted cumin.

Add yogurt dressing and cumin seeds (once cooled) to the salad and mix well. Garnish with a few cumin seeds, a little lime zest and a little love!

Gourmet Safari Rating Scales

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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= You walk on water! You must be a Chef!


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