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- Combine the chilli powder, ground coriander, paprika, cumin seeds, olive oil, honey (or maple syrup) and lemon juice in a screw top glass jar. Shake until well combined and season to taste.
- Combine the chickpeas, sliced mango, chopped mint and coconut flakes in a large bowl.
- Drizzle the dressing over the salad just before serving and mix well. Scatter with extra mint and coconut to serve
Note: maple syrup can be used as an alternative to honey, if you wish.
Per Serving 412kcals, 9g fat (2g saturated), 75.4g carbs, 26.4g sugars, 12g protein, 12.6g fibre, 0.684g sodium
Recipe courtesy of Aoife Howard