Chickpea, lime and coriander salad
Serves 2
Easy
Prep:
Cook:
A zingy salad with lots of texture
Skip to ingredients
Showing items 1 to 6 of 6
- 1 can chickpeas
- 1 tsp ground cumin
- 1 tsp ground coriander
- bunch of fresh coriander
- half a lime (zest and juice)
- 1 tbsp olive oil for cooking
- 1 tbsp extra virgin olive oil for dressing
- 1 red chilli
- Cherry or baby plum tomatoes, halved
- Chopped garlic
- Chopped smoked almonds (optional)
- salt and pepper to taste
- Lettuce
- 120g quinoa (optional)
Method
step 1
Drain chickpeas and dry on kitchen paper. Heat oil in a frying pan. Add cumin, coriander powders and garlic, and cook for a few seconds. Add chickpeas and stir to coat with the spices. Add salt and pepper, and lime zest and a handful of chopped coriander. Add halved cherry tomatoes and some sliced chili. Cook until chickpeas are turning a little golden.step 2
Make a salad with chopped lettuce, and any other salad ingredients you fancy. Add chickpeas when cooled (but nice if still warm).step 3
Make a dressing with extra virgin olive oil, lime juice, salt and pepper and chopped coriander. Drizzle over the salad, and add chopped almonds, if using.step 4
OPTIONAL Prepare quinoa as per instructions on the packet. Att to the salad and gently combine.
