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30 Minutes
8 Cookies

INGREDIENTS

  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons Bagrry’s Apple Cider Vinegar with Mother
  • 1 teaspoon mustard sauce or kasundi mustard
  • 1 teaspoon honey
  • 400g soaked chickpeas, soaked in water for 4-6 hours
  • 2 ribs celery or spring onion, finely chopped
  • 1 medium apple, chopped into 1/4-inch chunks
  • 1 cup red grapes
  • 1/2 cup diced red onion
  • 1/4 cup chopped parsley or corriander
  • 1/2 cup walnuts (can try with almonds, pine-nuts), roughly chopped
  • 4 cups fresh spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli flakes
  • 1/4 teaspoon black pepper

PREPARATION

  • Prepare the yogurt dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, chilli flakes, and pepper in a bowl. Whisk until well-combined
  • To blanched spinach, bring a large pot of water to a rolling boil. Add the spinach stems first and then push the leaves down to submerge them in the water. Keep it in for about 40 seconds and then drain the spinach and put the leaves into a bowl of cold water to stop the cooking immediately. Remove from water and place on a few sheets of kitchen roll or a clean cloth to dry the leaves
  • Combine chickpeas, celery, apple, grapes, onion, parsley, and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving
  • To serve the salad, place the spinach leaves in a large bowl and add the chickpeas mix on top