High-Protein Chickpea Creamy Chipotle Salad

Ingredients

• 400 g cooked chickpeas, drained
• 2 tsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 80 g plain Greek yogurt
• 1.5 tbsp chipotle sauce
• 80 g grated carrot
• 70 g chopped cucumber
• 50 g shredded cabbage
• 15 g fresh coriander leaves

Preparation

1. Toss chickpeas with oil, paprika and salt; roast at 200°C until crisp, about 20 min.
2. Whisk yogurt with chipotle sauce into a creamy dressing.
3. Chop and grate the carrot, cucumber and cabbage.
4. Combine warm roasted chickpeas with dressing until coated.
5. Fold in the grated vegetables.
6. Garnish with coriander and serve immediately.