This recipe is so much more than chickpeas and vegies. If it would fit, I’d like to call it ‘chicken, chickpea, roast vegetable, fresh peas, avocado with yoghurt salad dressing which is super healthy’ just so people would really get how great this is. I often make this without the chicken, and it’s still very tasty. Perfect to take to the park in summer with a bottle of sem sauv. Which is what I’m about to do as soon as I’ve this quick pic.
Preparation time: 45 minutes
Serves: 4 hungry people
300 grams chicken
1 medium sized aubergine
20 closed cup mushrooms
2 tins chickpeas
Good handful or peas, shelled
1 carrot, peeled into slices (or grated)
4 good handfuls of baby spinach
Small punnet of cherry tomatoes, quartered
½ avocado, peeled and diced
Tablespoon of chopped coriander (optional)
1 ½ cups fat free natural yoghurt
2 tablespoons light mayonnaise
1/4 smoked paprika
1 tablespoon lemon juice
2 teaspoon honey
Salt and pepper
Cut the aubergine and courgette in roughly 2cm cubes, quarter the mushrooms. Place baking paper on two baking trays and place the cut vegetables on them. Spray with olive oil, sprinkle with salt and bake for 15 minutes, take the mushrooms out. Bake for another 5 minutes, remove aubergine and courgette; allow all vegetables to cool slightly.
Place chickpeas, peas, carrot, baby spinach, cherry tomatoes and avocado in a large bowl. These vegetables can easily be swapped with things in your fridge, or whatever is in season. Add cooled aubergine, courgette and mushrooms to bowl.
Dice chicken, fry in a little olive oil and cracked pepper. Remove from heat and add a dash of lemon juice. Add to your bowl of vegetables and mix together. In a separate container, mix together all the ingredients for the dressing.
Place salad in serving bowls and add a good dollop of the dressing to each. Top with chopped coriander.
Healthy? About 480 calories a serve.
Gluten free? Check your mayonnaise, but otherwise fine.
Storage: Does not freeze, best eaten within 24 hours.