This recipe is pretty unseasonable…. it is, after all still Winter…but small things are changing. The days are getting ever so slightly longer and, well…quiet frankly I am completely ‘pie-d’ out at this stage, I need simple, quick and fresh:)

I’ll be straight up honest here and say I rarely use Chickpeas they only ever figure in my diet if the have been ‘houmous-ed’ but they are an unbelievable little gem and I fully intend to have them as a regular fixture in my 2015 recipes. If you have any ideas and suggestions for Chickpeas I am all ears…otherwise I’m just gonna go nuts with them 🙂

INGREDIENTS

1 can chickpeas – drained

1 handful fresh baby spinach finely chopped

1/2 red onion finely chopped

5 sun-dried tomatoes roughly chopped

1 tbs Greek yogurt

1/3 cucumber finely diced

Juice of 1/2 lemon

Salt flakes to taste

1-2 pinches chili flakes

Finely shredded red cabbage

1 tbs dried oregano

So there really is not a lot to this, simply take all of the above ingredients and combine well using the yogurt as the main binder…but I feel like I’m cheating you here so I’ll give you something else to work with here.

The very, very best thing to serve this incredible salad with is my Greek leg of lamb – 

Butterfly the lamb

Marinade in Greek yogurt, mint sauce, lemon juice, salt and pepper and fresh oregano

Leave for 24 hours then BBQ

And if you really, really wanna super charge things in a really Greek way then check out my buddies classic Greek Salad recipe right here!

Now, don’t say I never give you anything!

PS – if you want a really cool alternative idea then you gotta check this recipe out from my pal Kathryn over at Another Foodie Blogger – Chickpea Bolognese – awsome stuff!