Spinach Salad Bowl

Ingredients

• 180 g fresh spinach leaves
• 80 g cooked chickpeas (chana)
• 60 g cucumber, diced
• 40 g red onion, thinly sliced
• 40 g plain low-fat yogurt
• 1 tsp cumin seeds
• 1 tsp lemon juice
• 1/2 tsp chaat masala
• 1/4 tsp turmeric
• 1 tsp oil for tempering

Preparation

1. Blanch spinach briefly, drain well, and roughly chop.
2. Warm chickpeas with turmeric and a pinch of salt.
3. Dice cucumber and slice onion; combine with spinach and chana.
4. Heat oil, crackle cumin seeds, cool slightly, then stir into yogurt with lemon and chaat masala.
5. Toss salad with the yogurt-tadka dressing.
6. Serve immediately as one moderate bowl.