1/2 tbsp extra virgin olive oil
1/2 red onion, peeled and shredded
1/2 cucumber, halved, seeded and sliced
40g baby spinach, chopped
1 tsp salt
1 tbsp black sesame seeds, dry-fried till cooked
Dressing Ingredients (mixed well)
100g natural yogurt
2 cloves garlic, peeled and chopped
juice from 1/2 lemon
1 red chilli, seeded and chopped
1 Soak chickpeas in pot of water for 12 hours or overnight. Bring to boil over high heat then turn to low heat. Cover pot with lid to simmer for 90 minutes. Drain through sieve and leave to cool.
2 Heat olive oil in pan. Stir-fry red onion over medium heat till soft. Remove and leave to cool.
3 Place the chickpeas, cooled red onion, cucumber and baby spinach into a big bowl. Pour in dressing and stir well.
4 Sprinkle salt and black sesame seeds on salad. Stir well and serve.