Crunchy green salad with roasted spiced chickpeas and herbed yoghurt dressing

Crisp, fresh vegetables, creamy yoghurt and spicy chickpeas make this salad a texure and flavour-fest


Find more of Lisa's recipes at: @myrelationshipwithfood

  • Preheat the oven to 220°C (200°C fan-assisted).
  • Place the chickpeas onto a baking tray lined with baking parchment, season with ground cumin, sea salt (or herbamare) and ground black pepper and drizzle with olive oil. Mix to thoroughly coat the chickpeas. 
  • Bake for 25-30 minutes, mixing the chickpeas halfway through to ensure everything is evenly baked. Once cooked and slightly browned and crispy, leave to cool. 
  • Put the kohlrabi, pear, baby cucumbers, sugar snap peas and red onion in a large bowl with a the olive oil, and mix well. Season with sea salt and pepper.
  • Combine the dressing ingredients in a separate bowl, mix well, then season with salt and black pepper to taste. Pour the dressing over the salad, and stir until everything is thoroughly coated. 
  • Tip the salad onto your serving platter, sprinkle generously with the roasted chickpeas.

2 kohlrabi, peeled and cubed 

1 pear, peeled and cubed 

200g baby cucumbers, sliced diagonally 

200g sugar snap peas, sliced 

¼ red onion, peeled & sliced 

1 tbsp olive oil 

Sea salt (or herbamare) and  ground black pepper

For the roasted chickpeas

1 x 400g can chickpeas, drained, rinsed

1 tbsp olive oil 

1 tsp ground cumin

For the yoghurt dressing:

150g plain yogurt (plant based if required)

2 tbsp lemon juice 

1 tbsp white wine vinegar 

1 ½ - 2 tbsp honey or agave syrup 

(if vegan)

1 ½ tbsp chopped fresh dill

5 fresh mint leaves, sliced

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