Spinach & Chickpeas with Yoghurt, Tahini, Garlic and Lemon Dressing

20 Feb

This is a simple, healthy recipe perfect for when you want a light meal and don’t feel like spending too much time in the kitchen.

1 medium onion diced

2 cloves of garlic diced

Extra virgin olive oil

400g can of chickpeas

250g of chopped frozen spinach


Saute the onions in olive oil until clear, add the garlic and fry until fragrant. Add the defrosted spinach and saute to evaporate some of the water but leave it moist. Remove from the heat, add the rinsed and drained chickpeas to the spinach mixture and season with salt to suit your taste.

The yoghurt dressing is similar to the one I made to drizzle over the pumpkin & sweet potato stack with broad bean fritters just without the roasted lemon pulp.

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice.

To serve, simply drizzle the dressing over the spinach and chickpeas. This will also make a great side dish.

© Jessica Fernandez


One Response to “Spinach & Chickpeas with Yoghurt, Tahini, Garlic and Lemon Dressing”


  1. Sautéed Kale with Tahini and Sesame Oil Dressing « gourmetician - August 12, 2012

    […] Today was no exception when it comes to the tahini cravings so to get my daily dose I modified a previous recipe. […]

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