Summer salads have been catapulted back to the dinner table and I for one am glad they are here to stay, especially as the stunning sunshine we have been enjoying is set to remain in Ireland for the foreseeable. This salad is high in fibre and rich in protein. It’s packed with vibrant vegetables, and the creamy, zesty dressing brings everything together so perfectly. Serve it alongside any barbecue dishes, or simply with a nice bread, crackers, or tortilla chips. It’s best eaten on the day it is made but will store well for up to three days in a sealed container in the fridge.
Enjoy!
Nessa x
Protein-Rich Salad
Ingredients
- 1 tin chickpeas, drained, rinsed and patted dry
- 2tbsp olive oil
- 2tbsp maple syrup
- 1tsp sweet paprika
- Salt and freshly ground pepper
- 1 head lettuce, roughly chopped
- 150g spinach, thick stalk removed, then roughly chopped
- 4 radishes, thinly sliced
- 2 carrots, grated
- 2 scallions, finely sliced
- ½ cucumber, diced
- Handful fresh mint, finely chopped
For the dressing
- 200g Greek yogurt
- Juice & zest of 1 lime
- 10g fresh coriander
- Pinch sea salt
Method
- Preheat the oven to 220°C/fan 200°C /Gas Mark 7, or if using an airfryer set to 200°C.
- Add the chickpeas to a bowl with the olive oil, maple, paprika and a little salt and pepper. Combine well and place on a baking tray and into the preheated oven for 20-22minutes, giving the tray a shake every so often. Leave to cool fully before adding to the other salad ingredients.
- Add the finely prepared vegetables to a large bowl with the cold chickpeas.
- Make the creamy dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.
- Pour the dressing over the vegetables and chickpeas. Stir well to combine. Refrigerate until ready to serve. Enjoy!
