Chickpea and caper salad recipe
 This creamy yoghurt, caper and garlic dressing has serious Caesar vibes. Paired with sharp pickled onions and sweet shredded carrot, this salad is lovely and filling. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.97 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin chickpeas, drained and rinsed1 tbsp olive oil 1 tsp ground paprika½ red onion, finely sliced2 tbsp white wine vinegar 400g tin chickpeas, drained and rinsed 1 tbsp olive oil 1 tsp ground paprika ½ red onion, finely sliced 2 tbsp white wine vinegar 40g/1½oz natural yoghurt30g/1oz capers, finely chopped1 garlic clove, finely chopped or grated 40g/1½oz natural yoghurt 30g/1oz capers, finely chopped 1 garlic clove, finely chopped or grated 1 small bag salad leaves (about 90g/3¼oz)2 carrots, gratedsmall handful parsleysalt and ground black pepper 1 small bag salad leaves (about 90g/3¼oz) 2 carrots, grated small handful parsley salt and ground black pepper Method To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy.