Have you ever had a savoury yoghurt salad? I hadn’t either… It might sound weird, but TRUST ME this is good. Plus it was a good excuse to use even more of my five minute chimmi churri sauce!
I’m not gonna lie, i’m not a massive salad fan. More often than not, salad is just bland. I mean, leaves can only have so much flavour. This salad is not like those salads. This is PACKED with flavour!
Using yoghurt as a salad base sounded really weird to me at first, but when I thought about it, yoghurt itself (the proper unsweetened kind) really doesn’t have much of a tendency towards sweetness, it is quite easily adapted to fit savoury flavours as well.
It provides a hearty, creamy base which is the perfect compliment for my five minute chimmi churri sauce. Seriously, since I made this sauce last week, I’ve been putting it on everything I can! It really is ready in 5 minutes (or even less if you’re a fast chopper!) and it packs such a punch.
This salad has everything when it comes to texture, from the creaminess of the yoghurt, to the crunchiness of the chickpeas and the zinginess of the chimmi churri sauce. I love eating it smothered on slices of crispy bread. When you get a bit of everything on there, it’s just amazing! This salad would be perfect for breakfast, lunch or dinner! Do you have a favourite salad recipe?
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Savoury Yoghurt Salad with Chimmi Churri and Spicy Roasted Chickpeas
Makes 1.5 Cups
A savoury yoghurt chimmi churri salad, topped with spicy roasted chickpeas and lots of fresh goodness! If you’ve never tried a salad topped on yoghurt, this is the one to start with!
I was inspired to make a yoghurt salad by this recipe!
Ingredients:
Large dollop of thick Greek Yoghurt,
Salad Greens of your choice,
1/2 an Avocado,
Coloured Cherry Tomatoes,
2 Eggs,
Salt and Pepper for Seasoning,
2 tablespoons, my five minute chimmi churri sauce,
Toasted crusty bread.
For the Chickpeas
1 Can Chickpeas,
1 Tablespoon Olive Oil,
1/2 Teaspoon Smoked Paprika,
1/4 Teaspoon Ground Coriander,
1/4 Teaspoon Mild Chilli Powder,
1/4 Cayenne Pepper.
Steps:
1. Preheat the oven to 200 degrees Celsius and line a large baking tray with baking paper. Combine the chickpeas, olive oil and spices in a bowl and mix until the chickpeas are evenly coated. Spread them out evenly on the tray and bake for 20 minutes. Remove from the oven and allow the chickpeas to cool completely. Once completely cool bake them for another 10 minutes. This helps the chickpeas dry out and become crispy rather than soggy.
2. Arrange the yoghurt on the plate and top with all the other ingredients. Sprinkle the chickpeas over the top.
Notes: Enjoy immediately. Store any leftover chickpeas in an airtight container for up to 2 weeks.
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