Chickpea & Yoghurt Salad

Chickpea & Yoghurt Salad

I love using yoghurt as an ingredient. It adds lovely creaminess without being too rich and heavy. Make sure you use a good quality full-fat yoghurt.

serves 2

3 tablespoons natural yoghurt
1 tablespoon lemon juice
1 can chickpeas (400g / 14oz), drained
4-6 slices prosciutto, torn
1 small bunch mint, leaves picked

1. Combine yoghurt and lemon juice in a bowl. Season.

2. Toss in chickpeas, prosciutto and mint. Serve.

do ahead potential?

Will keep in the fridge for about a week. If making ahead best to add the mint leaves just before serving to avoid wilting.

variations for fun

dairy-free – replace yoghurt with extra virgin olive oil.

vegan – replace prosciutto with grilled red peppers or semi-dried tomatoes and replace yoghurt with extra virgin olive oil.

vegetarian – replace prosciutto with grilled veg or chopped hard boiled eggs (2 should do it) or a handful or roasted hazelnuts or almonds.

warm salad – warm chickpeas in the microwave or a small saucepan before tossing in the salad. The prosciutto can be pan fried until crispy as well if you like.

different greens – baby spinach or salad leaves or basil can substitute for the mint.

budget – replace prosciutto with chopped bacon that has been pan fried until crisp.

problem solving guide

too watery – make sure the chickpeas are well drained before tossing in the dressing. You may like to pat dry on paper towel. The other culprit could be the brand of yoghurt. Next time try a creamier natural yoghurt.

bland – season with a little more salt and possibly a splash more lemon juice.

serving suggestions

Lovely in a bowl on its own. You could also consider serving with pita bread on the side.

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