Spinach and zucchini salad with yoghurt hummus

Studded with chickpeas and dressed with a lemony yoghurt hummus, rich with the sesame flavour of tahini, this spinach and zucchini salad is the yummiest way possible to boost your iron levels.



1.Place chickpeas in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
2.In a small saucepan of boiling water, cook chickpeas uncovered, until just tender. Drain over a small bowl, reserve 2 teaspoons of the liquid. Rinse chickpeas under cold water; drain.
3.Cook zucchini and garlic on heated and lightly oiled grill plate (or grill or barbecue) until browned both sides. When cool enough to handle, peel garlic.
4.Blend or process 1/4 cup cooked chickpeas, juice, tahini, yoghurt, reserved liquid and garlic until smooth.
5.Place spinach, onion and remaining chickpeas in medium bowl; toss gently to combine. Serve salad drizzled with yoghurt hummus.

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