serves
6
prep
15 minutes
cook
1:15 hour
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 200 g dried chickpeas, soaked overnight in 2 litres cold water
- 2.5 litres cold water
- 1 small unwaxed lemon
- 1 large tomato, cut into 2cm cubes
- 1 bunch spinach, washed, trimmed, roughly chopped
- 1 green chilli, deseeded and diced
- 1 handful chopped parsley
- 1 handful chopped mint
- 2 garlic cloves, finely grated
- 5 tbsp extra virgin olive oil, plus a nice drizzle at the end
- 2½ tbsp freshly squeezed lemon juice
- salt and pepper, to taste
- 6 tbsp Greek yoghurt
Soaking time overnight
Instructions
Drain and wash the chickpeas, place in a saucepan and cover with the 2.5 litres water. Bring to the boil, then reduce the heat and simmer for an hour, skimming off the foam from time to time. The chickpeas should be tender but not mushy – cook for a little longer if necessary.
Meanwhile, slice the lemon into rounds 1 cm thick, then remove the seeds and cut into 1 cm cubes, including the rind. Place in a large bowl.
Prepare the remaining vegetables and herbs and add to bowl.
Once the chickpeas are done, drain and add to the bowl. Then add the oil and lemon juice, season to taste with salt and pepper and mix gently.
Divide the yoghurt between 6 plates (or go for one big one) and top with the salad. Drizzle with more extra virgin olive oil and enjoy.
Recipe and image from The Palomar Cookbook by Layo Paskin and Tomer Amedi (Hachette Australia, $39.99, hbk). Read our review and find more recipes from the book .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
