Streamside Spring Chopped Salad

Fresh, crunchy, juicy, and healthy. This is packed with fibre and protien from the chickpeas.

Some thick yoghurt works best here, be sure to be generous with the salt in the dressing, it gives a nice feta substitute.

I could eat this all week, super fast to knock up, and it keeps, if you keep the yoghurt separate.

Aliesha Mcgilligan

Ingredients

• Half a cucumber, diced into 1cm cubes
• 1 large tomato, diced into 1cm cubes
• 2 tablespoons Streamside chives, finely chopped
• 3 Streamside spring onions chopped
• 1 small Streamside cos lettuce, chopped into 1cm pieces
• ½ a bunch of Streamside spinach leaves, roughly chopped
• 4 Streamside radishes diced
• 4 streamside turnips diced
• 1 can (400g) chickpeas, rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 cup plain Greek yoghurt
• 1 tablespoon apple cider vinegar
• 1 teaspoon sumac
• ½ tspn paprika
• 2 tablespoons of chopped chives
• Salt and pepper to taste

 Directions:

1. Preheat your oven or airfryer to 200°C (fan-forced).
2. Toss the chickpeas with olive oil, smoked paprika, and salt until evenly coated.
3. Spread the chickpeas on a baking tray lined with baking paper in a single layer.
4. Roast for 8 minutes, shaking the tray halfway through, until crispy and golden. Set aside to cool.
5. In a small bowl, whisk together the yoghurt, sumac, vinegar, salt, pepper and chives.
6. In a large mixing bowl, combine the diced cucumber, tomatoes, chives, cos lettuce, and spinach turnips and radishes and chickpeas.
7. Drizzle the sumac yoghurt dressing over the salad or serve it on the plate as pictured.
8. Garnish with a sprinkle of extra sumac or fresh chives for a pop of colour.