Chickpea & coriander salad
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If you're stuck for lunch ideas, and all you can find is a can of chickpeas try this super quick salad. Just boil the chickpeas in tea for extra flavour and health benefits!
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Serves: 2
Ingredients
- 250g can chickpeas
- Handful cherry tomatoes diced
- 3 Ceylon teabags
- 4tsp chopped coriander leaves
- Iceberg lettuce leaves
- 2tsp mustard cream
- 1 chopped onion
- 1tsp chopped garlic
- 60ml olive oil
- Salt and ground pepper to taste
Method
- Place the chickpeas in a saucepan of water, add the tea bags and boil until chickpeas are softened.
- Throw away the tea bags, drain liquid and cool the chickpeas.
- Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and torn coriander leaves.
- Serve on shredded iceberg lettuce and garnish with sundried tomatoes.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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