Vegetarian

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.
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Ingredients

Method

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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