Chickpea, Cucumber, Baby Spinach Salad

Yields1 Serving

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

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!

Nutrition Facts

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