Spicy chickpeas salad

This salad is a favorite dish of one of our writers "Mehri" so we thought to share it with you.


5 leaves of romaine salad or the whole bunch/ruukku

1-2 small kale/lehtikaali leaves (optional)

1 pack of baby-spinach leaves (around 100 grams)

1 pack (around 200 grams) Spicy-Toasted Chickpeas (recipe below if you want to make home-made)

1 small size cucumber (optional)

1 ripe avocado (optional)

Ingredients for salad dressing:

2 tablespoons balsamic vinegar/other favorite vinegar

1 tablespoon Dijon mustard/other favorite mustard (optional)

1 teaspoon dried basil/other favorite dried herbs

2 tablespoons tahini/sesame-seeds paste (optional, for a creamer texture)

salt and pepper


1. Wash your greens, let them dry slightly and make sure they're not dripping.

2. Cut the romaine salad and kale (if using) into a larger bowl. If using kale, cut the leaves smaller than the romaine leaves because kale has harder texture. It is, however, very nutritious and a nice combination to any salad.

3. Add baby spinach leaves, no need to cut them; they usually have small and tender leaves.