CHICKPEA SALAD

This is one of my favourite salads, it is delicious, tasty, veg-packed and budget friendly.

It is perfect for a super lunch!

Ingredients

• 1 can of chickpeas, drained and rinsed
• 3 long chillies
• 1 tablespoon brown mustard seeds
• 1 tablespoon of Nigella seeds
• 1 tablespoon of cumin seeds
• 1/4 cup curry leaves, torn
• 500g heirloom tomatoes, red, yellow, and purple
• 1/4 cup olive oil
• Greek yoghurt to serve
• Curry leaves to decorate

Method

• Preheat the oven to 180C.
• Line a large tray with a tea towel and spread the chickpeas to absorb the excess moisture.
• Line a baking tray with baking paper.
• Cut the chillies in half lengthways, remove the seeds.
• In a large bowl combine the chillies, mustard seeds, Nigella seeds, turmeric, curry leaves, tomatoes and chick peas with the olive oil.
• Season the mixture with salt and toss well to combine all the ingredients.

• Spread the mixture in your lined baking tray.

• Bake the salad mixture turning it occasionally, until the tomatoes have collapsed.

• To serve, drop a big blob of yogurt on top of the salad,
• Drizzle the yoghourt with the juices left in the tray.
• Decorate the salad with fresh curry leaves.

Tips

• Top the yoghourt with the with the juices left in the tray. This will add more flavour to the salad.

• Do not overcooked the mixture because the chickpeas will dry and the tomatoes will loose their shape.
• If you think you need more olive oil just add more.