Here in the Southern Hemisphere, the weather is heating up. It's time to wind down for the year, take some time out and lounge by the pool. It is HOT 🌞🌞 in Africa, gurl! It's too hot for steaks, pastas and soups. But we can't eat a green salad every night... Sometimes I crave something a little special. A week night treat that is tasty, feels indulgent, but is still healthy. Checking all of these boxes is my Gorgeous Chickpea Salad. 🌱 You will thank me. This dressing is EVERYTHING!
Chickpeas are, in my humble opinion, one of the most under-rated ingredients IN THE WORLD. I use them to make hummus, roast them for salads, smash them onto toast and snack on for lunch. They are sooo tasty and SO healthy. I just love them! The dressing to go with this salad feels toasty and fragrant, with cumin melding onto crumbly, creamy feta cheese.
Here's How!
Make your dressing. In a squeezy bottle, add your olive oil, with a few teaspoons of lemon juice, a teaspoon of ground cumin seeds,a little chilli flakes, and salt and pepper. This is one of those recipes you will have to mix until it tastes right!
To a large bowl add your baby spinach. Crumble the feta and toss the salad. Dress the salad.
In an oven proof tray, add the chickpeas. Toss with a little dressing, salt and pepper. Roast in the oven until crispy.
You can now move the dressed leaves to the serving bowl. Add in the chickpeas, and toss.
In a hot pan, quickly fry the eggs. 🍳🍳 I recommend a sunny-side up egg. The yolk is silky and adds an indulgent element to the dish.
Once fried, place on top of the salad, and serve with rye bread.
This is sooo quick and easy. The flavours are subtle and simple. The zesty lemony dressing contrasts sharply with the creamy feta and silken yolk. It's gorgeously indulgent, yet simple and healthy enough for a weeknight dinner.
Enjoy with the one you love. 💜
