Get Connected TODAY


Spiced Chick Pea & Spiralized Veg Salad

spiced chickpea salad

Serves 2 | Prep time: 5 minutes | Cooking time: 10 minutes |Skill: Simple

In my quest to continue to prove that salads aren't boring I created this mighty one! With slow-release carbs and protein from the chickpeas and lots of satiating healthy fats from the yoghurt (goat's or coconut) you'll have an energising & filling dinner that's flipping tasty too! Tash x



400g can of chickpeas (250g drained weight)

200g asparagus, ribboned (10 spears)

2 carrots, spiralized

1 tsp smoked paprika

1 tsp caraway seeds

pinch Himalayan salt

1 tbsp sunflower oil

20g parsley



80g goat’s yoghurt, or dairy-free yoghurt to make it vegan

Pinch salt

½ lemon

Cracked pepper



  1. Pre-heat the oven to 180 degrees cel.
  2. Strain and wash the chickpeas and place onto a lined roasting tray.
  3. Add the asparagus, carrots, smoked paprika, caraway seeds, salt and sunflower oil and toss together to evenly coat the veg and chickpeas in oil and spices
  4. Bake in the oven for 20-25 minutes until soft
  5. Meanwhile make the dressing by whisking all ingredients together in a bowl.
  6. Remove the chickpeas and vegetables from the oven and drizzle over the yoghurt
  7. Mix through the chopped parsley
  8. Serve while  nice and warm.


    More News




    Oct 07, 2016

    Leave a comment

    Please select a wishlist category