Keep things light and fresh with this turmeric-tahini chickpea salad! Quick and tasty, you’ll get a kick from this salad plus all of its health benefits.
SERVES 4 // COOKING TIME 30 min
For the salad
200 g baby rainbow carrots, halved
4 red or yellow peppers, quartered
1 tbsp olive oil
Salt and pepper
400 g tin chickpeas, drained and rinsed
200 g salad leaves
Double-cream yoghurt, to serve
For the dressing
½ cup tahini
¼ cup olive oil
1 lemon, zest and juice
1 red chilli, chopped
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1. Preheat oven to 180°C.
2. Place carrots and peppers on a baking tray, drizzle with oil, and sprinkle with salt and pepper. Roast for 15 minutes, until golden. Remove and allow to cool.
3. Thoroughly blend all of the dressing ingredients.
4. To assemble, toss together the chickpeas, salad leaves and roast vegetables. Drizzle with dressing and yoghurt.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli