For the dressing
- 160 g strained yogurt
- 1/2 teaspoon(s) cumin
- 1/2 teaspoon(s) chili flakes
- 1 teaspoon(s) mustard, Dijon
- 2 tablespoon(s) vinegar
- 1 teaspoon(s) honey
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
For the salad
- 600 g chickpeas
- lemon zest, of 1 lemon
- 2 stick(s) celery
- 1 onion
- 1/2 red apple
- 200 g grapes
- 1/4 bunch parsley
- 200 g spinach
- 70 g walnuts
- salt
- pepper
- 2 tablespoon(s) olive oil