Summer or winter, this delicious, nutritious warm spinach and chickpea salad is fabulous as a side salad with grilled meat or as a vegetarian entree. The garlic infused yoghurt topping provides a creaminess and sauciness that enhances the subtle flavours of the spinach and chickpeas.

My warm spinach and chickpea salad was a massive hit during a family Christmas lunch last year. Guess what is going to make another appearance this Christmas? When you’re on a good thing….

Danielle

Preparation Time: 15 minutes          Cooking Time: 20 minutes          Serves: 4 – 5

Ingredients

• 1 x 400 g (14 oz) can of chickpeas (Note 1)
• 1 bunch of spinach (Note 2)
• 3 tbsp olive oil
• 1 onion, thinly sliced into rings
• salt, pepper to taste

The Dressing

• 1 cup Greek Yoghurt (Note 3)
• 1/2 – 1 clove garlic, grated
• 1 tbsp olive oil
• salt to taste
• paprika for sprinkling

Instructions

1. Remove chickpeas from the tin. Rinse and set aside.
2. Cut off the stems and thick white ribs from the spinach leaves. Wash, then chop as finely as you like.
3. Heat the oil, add the sliced onion and gently saute for about 10 – 15 until soft and golden.
4. Add the chopped spinach and cook for about 5 minutes until the leaves have wilted.
5. Tip in the chickpeas, add salt and pepper to taste. Cover and cook over moderate heat for a few minutes until any excess water has evaporated. Transfer to a serving plate.
6. Mix the yoghurt, garlic, salt and olive oil together. Pour over the spinach and chickpea mixture.
7. Sprinkle with paprika.

Notes

1. Although a bit tedious, cooking your own chickpeas will give a better result but canned will also work well. I buy my uncooked chickpeas from Middle Eastern stores where they are sold loose in large barrels. For this recipe, place 1/2 cup dried chickpeas in a large bowl and cover generously with water. Soak overnight. The next day, pour out the water and cook the chickpeas in fresh water. They will take roughly 2 hours to become tender. I find that the chickpeas tend to be more plump and ‘meaty’ when l cook them myself.

2. While English spinach, baby spinach and kale are the the more popular greens, for this recipe, l prefer the lush green leaves and earthy flavour of silverbeet.

3. Make sure that the yoghurt you buy isn’t too thick or it won’t pour easily over the mixture.

Adapted from Stephanie Alexander’s The Cook’s Companion.