Spiced chickpea salad

Cooking Salads Spiced chickpea salad

A touch of Indian spice mix peps up the lemony dressing for this tasty combo of tomato, chickpeas, green vegies and fresh coriander.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Whisk together the garam masala, olive oil and lemon juice in a large bowl. Add the chickpeas and toss to coat.
  2. Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Add the beans, tomato, cucumber, shallot and coriander to the chickpea mixture and gently toss until just combined. Season with salt and pepper. Serve with yoghurt, if desired.

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1 tsp garam masala
1 tbsp olive oil
1 tbsp fresh lemon juice
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, halved
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, ends trimmed, halved, thinly sliced diagonally
4 shallots, white part only, ends trimmed, thinly sliced
1/2 cup fresh coriander leaves
Natural yoghurt , to serve

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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