Chickpea and baby spinach salad with Yoplait Decadent Lemon Dressing

Step up your salad game, with this incredibly simple chickpea salad. Drizzle with our tangy lemon dressing for a fresh citrus boost.

  • 15 mins preparation
  • Serves 6
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Yoplait decadent lemon dressing
  • 1/3 cup Yoplait Decadent Lemon Greek Style Yoghurt
  • 1/3 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon wholegrain mustard
  • handful of basil leaves, chopped
  • a squeeze of lemon juice – or to your taste
Chickpea and baby spinach salad
  • 120 gram baby spinach
  • 1 courgette spiralised or grated
  • 1 carrot spiralised or grated
  • 1 medium beetroot, peeled and spiralised or grated
  • 1 x 300g can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • a handful of basil, chopped
  • 1/2 cup parsley, chopped
  • 1/2 an avocado diced
  • 1 tablespoon of pumpkin seeds, toasted
  • 1 tablespoon sunflower seeds, toasted


  • 1
    Combine the Yoplait Decadent Lemon Greek Style Yoghurt in a bowl with the mayonnaise. Add the cider vinegar, mustard, basil and lemon juice and mix well. Set aside.
  • 2
    In a mixing bowl combine the baby spinach, courgette, carrot and beetroot, tossing gently to mix. Turn onto a platter and top with chick peas and tomatoes. Scatter on the basil, parsley, chopped avocado and seeds, then drizzle on the dressing.


• You can purchase mixed packs of spiralised vegetables in the supermarket or make your own. • Turn the salad into a complete meal with the addition of some shredded cooked meat such as a cooked chicken from the supermarket.