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Spinach and zucchini salad with yogurt hummus

Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Salad

Spinach and zucchini salad with yogurt hummus
INGREDIENTS

½ cup (100g) dried chickpeas
1 small zucchini (90g), sliced thickly
1 clove garlic, unpeeled
2 tablespoons fresh lemon juice
2 teaspoons tahini
1 tablespoon goat milk yogurt
60g baby spinach leaves
½ small red onion (50g), sliced thinly
METHOD

Place chickpeas in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.

Cook chickpeas in small saucepan of boiling water, uncovered, until just tender; drain over small bowl, reserve 2 teaspoons of the liquid. Rinse chickpeas under cold water; drain.

Meanwhile, cook zucchini and garlic on heated lightly oiled grill plate (or grill or barbecue) until browned both sides. When cool enough to handle, peel garlic.

Blend or process ¼ cup cooked chickpeas, juice, tahini, yogurt, reserved liquid and garlic until smooth.

Place spinach, onion and remaining chickpeas in medium bowl; toss gently to combine.

Serve salad drizzled with yogurt hummus.

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