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.
Jan Cutler
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:12min ›
Ready in:22min
- 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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