Curried chickpea salad

    22 min

    Give an Indian-style twist to ready-to-eat salad leaves from the supermarket with veggies, chickpeas and mint dressing! This salad is best served with warm naan bread.

    3 people made this

    Serves: 4 

    • 150g bag of crispy lettuce leaves
    • 1 large avocado
    • 1 tsp lemon juice
    • 300g halved cherry tomatoes
    • 5cm piece of cucumber
    • 1 red onion
    • 1 1/2 tbsp olive oil
    • 1/2 tsp ground cumin
    • 1 tsp ground coriander
    • pinch of ground turmeric
    • 400g can chickpeas
    • 2 tsp lemon juice
    • 2 tsp mint sauce
    • 150ml plain yoghurt

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. In a salad bowl, mix a 150g bag of crispy lettuce leaves, such as frisée, baby spinach and lamb's lettuce, with 1 large avocado, cubed and tossed in 1 tsp lemon juice, 300g halved cherry tomatoes and a 5cm piece of cucumber, diced. In a large nonstick pan, cook 1 red onion, thinly sliced, in 1 1/2 tbsp olive oil for 5 minutes or until tender and beginning to brown. Stir in 1/2 tsp ground cumin, 1 tsp ground coriander, a pinch of ground turmeric and a drained and rinsed 400g can chickpeas. Cook, stirring all the time, for 1-2 minutes or until the spices give off a rich aroma. Remove from the heat and stir in 2 tsp lemon juice. Cool for 2 minutes, then add to the salad and toss together until well mixed. Make a simple minted yoghurt dressing by stirring 2 tsp mint sauce into 150ml plain yoghurt. Drizzle over the salad.

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