Curried Chickpea Summer Salad
SERVES
Serves 4 as a main meal or 6 as a side
PREP
Drain, rinse and dry the chickpeas. Remove any loose chickpea skins.
Dice the cucumber (remove the skin if it isn’t organic).
Quarter the cherry tomatoes.
Slice the flesh off the mango and cut into chunks.
Finely chop the coriander and mint leaves.
Separate the baby gem lettuce leaves.
Assemble
Place the chickpeas, cucumber, mango, cherry tomatoes, coriander and mint into a large bowl.
Add the coconut yoghurt, lime juice, curry powder and a pinch of sea salt and cracked black pepper. Stir well to combine.
Arrange the baby gem and mixed lettuce in the base of your serving dish and spoon the chickpea mix over the top. Drizzle with extra virgin olive oil.
TIPS
This salad packs a punch with plenty of fibre and protein and drizzling the olive oil on top adds healthy fat. It is perfect on its own or as a side with your protein of choice. It makes an excellent packed lunch or picnic item. Make it ahead of time and store it in the fridge and it is good for a couple of days.
Use organic ingredients where possible.
When I am patting the chickpeas dry after washing I like to remove as many of the loose outer skins as possible. I find it makes the chickpeas easier to digest and enhances the texture.
I use coconut yoghurt for this as I love the flavour of it paired with the mango and curry, but any natural dairy or plant based yoghurt will work.
INGREDIENTS
3 tins of chickpeas
1/2 cucumber
1 ripe mango
220g cherry tomatoes (I love orange rapture variety for their colour and sweetness)
1/2 cup coconut yoghurt
2 baby gem lettuce
Handful of mixed lettuce leaves
1/2 lime
Handful of fresh coriander
15 mint leaves
1 tbsp medium strength curry powder
Extra Virgin Olive Oil for drizzling
Sea salt and cracked black pepper for seasoning
EQUIPMENT
Serving Dish