The Hangry Hippo

This isn’t your grandma’s chickpea salad. This has got more kick than a hippo in a tutu. It’s the perfect lunch to tame your inner hangry beast. Served on a bed of baby spinach, because even hangry hippos need their greens.

Ingredients

• 1 can (400g) chickpeas
• 2 Tbsp. fresh parsley
• 2 Tbsp. fresh chives
• ¼ cup lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 small garlic clove, minced
• 1 Tbsp. nutritional yeast
• Pinch of salt
• 4 cups baby spinach

Method

1. In a mixing bowl, combine the chickpeas, parsley, chives, lemon juice, oil, garlic, nutritional yeast, and salt. Mix well.
2. Season with additional lemon juice or salt if needed.
3. Divide the baby spinach between four plates or bowls just before eating and top with the chickpea salad mixture and any excess dressing from the mixture.
4. Serve cold.

SWOPS AND MORE FLAVOUR

• If you want more flavour, you can add other fresh herbs, red pepper flakes or parmesan cheese.
• You can also swop out the chickpeas with butter beans or lentils.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Assemble the salad just before serving.