Roasted spicy chickpea salad with minty yogurt (or soy yogurt) dressing

1 can chickpeas
1 tbsp Moroccan spices
1 pinch salt
A few cherry tomatoes
4 tbsp natural yogurt (Vegans can use soy yogurt)
A few mint leaves
1 tsp extra virgin olive oil
1 apple cucumber
80 g mixed salad leaves to finish

Drain the chickpeas and place in a bowl with the Moroccan seasoning and salt, mix well and then place on a baking tray lined with baking paper. Bake on medium for 10 minutes, adding the tomatoes at the last two minutes so that they will just start to roast, but will be still whole. In a serving bowl mix the yogurt (or soy yogurt) with the mint leaves, broken up with your fingers, and the olive oil, add the chickpeas and tomatoes, still hot, then an apple cucumber, peeled and chopped. Fold well and then add the salad leaves, give the salad a last little stir and then serve. Delicious and so quick and easy!

Photos and Recipes by Alessandra Zecchini ©


  1. Salad looks wonderful,wholesome and delicious.

  2. I am a big fan of chick peas. I will be making this one day... :)

  3. Welcome Theresa, and let me know if you make it!



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