Chickpeas with spinach and yogurt

A fun salad that is all about summer. I use the expensive heirloom tomatoes for this salad, or any delicious, flavorful tomato. This salad has texture, flavour and is quite hearty. This salad utilises the entire lemon, including the flesh, rind, and pith. Trust this recipe.

This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

1 cup dried chickpeas, or 1 (14-oz) can.

1 large or 2 medium tomatoes, diced

1 bunch spinach

1 small lemon, diced into tiny pieces with rind and pith

1 green chilli, minced

Handful of parsley, minced

Handful of mint, minced

2-3 garlic cloves, minced

5 tablespoons olive oil

2-3 tablespoons lemon juice

Salt and pepper to taste

Greek yoghurt, or I used Labneh

Cook the dried chickpeas in water with a little salt until they are just tender, with some bite left—drain and cool. I usually add some sliced garlic and a bay leaf to the water for additional flavour. If using canned chickpeas, ignore this step.

Prep and combine all the other ingredients except the yoghurt and spinach. When cool, add the chickpeas and blend well. Taste for salt, sour and spices and adjust as needed.

Layer a bowl with spinach and top with the chickpea salad. Finally, add a generous dollop of yoghurt to the salad and serve.

---