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Spiced Chickpea Salad

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Spiced Chickpea Salad

 

 

A touch of Indian spice mix peps up the lemony dressing for this

tasty combo of tomato, chickpeas, green veggies and fresh coriander

(cilantro).

 

 

1 tsp garam masala

4 tsp olive oil

4 tsp fresh lemon juice

one 400 g (14 oz) can chickpeas (garbanzos), rinsed, drained

200 g (7 oz) green beans, topped, halved

250 g (9 oz) grape tomatoes, halved

1 Lebanese cucumber, ends trimmed, halved, thinly sliced diagonally

4 green onions, white part only, ends trimmed, thinly sliced

1/2 cup fresh coriander leaves

plain soy yoghurt (optional), to serve

 

 

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 to 3 minutes or

until bright green and tender crisp. Refresh under cold running water.

Drain.

 

3. Add the beans, tomato, cucumber, shallot and coriander (cilantro)

to the chickpea mixture and gently toss until just combined. Season

with salt and pepper. Serve with soy yoghurt, if desired.

 

 

 

TIP: Make it Mexican - To give this Indian salad a Mexican twist,

simply replace the garam masala with ground cumin and the chickpeas

with canned three-bean mix. Instead of yoghurt, crumble some tofu feta

over the salad to serve.

 

 

 

Serves 4.

 

 

 

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Per serve: 7g protein, 7g fat (1g saturated fat), 15g carb,7g dietary

fibre, 620kJ (150 Cals).

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