Savory yogurt bowl with spiced chickpeas

Ingredients

Cucumber and melon salad

• 1 cucumber
• 1 small (or ½ regular) melon (Piel de Sapo or honeydew)
• 1 spring onion
• 2 celery stalks
• 10-15 fresh mint leaves
• 1 avocado
• 6 radishes
• ½ romaine lettuce
• ½ lemon, juiced
• 1 Tbsp cold-pressed olive oil

Spiced warm chickpeas

• 2 Tbsp sunflower seeds
• 1 Tbsp sesame seeds
• 2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cardamom seeds
• ½ tsp sea salt
• ½ tsp ground cayenne
• ½ tsp ground cumin (or 1 tsp cumin seeds)
• ½ tsp ground paprika
• ¼–½ cup cold-pressed olive oil
• 1 (14-ounce / 400 g) can chickpeas, drained and rinsed

For serving

• 2 cups plain full-fat Greek yogurt

Steps

1. For the salad: wash all the produce. Cut the cucumber and melon into large bite-size pieces. Trim and finely slice the spring onion, celery and mint. Halve, stone and cube the avocado. Trim and thinly slice the radishes, and chop the lettuce. Place everything in a bowl, squeeze over the lemon juice, drizzle with olive oil and a little salt, toss and set aside.
2. For the chickpeas: add all the seeds and whole spices (not the ground spices) to a dry skillet and heat gently for a couple of minutes, stirring, until they pop and smell fragrant. Crush lightly in a mortar, then return to the skillet. Add the oil (start with the lesser amount), the ground spices and the chickpeas, and heat on low for 2-3 min, stirring to coat. Once warm and covered in spices, remove from the heat.
3. Dollop the yogurt into four bowls and smooth it out. Arrange the salad on one side and the warm chickpeas on the other. Drizzle with a little extra oil and enjoy immediately while the chickpeas are still warm.