Curried mango, chickpea, and mint salad

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Curried mango salad Easy Food

Serves 2

½ tsp hot chilli powder
¼ tsp ground coriander
½ tsp paprika
½ tsp cumin seeds
2 tsp olive oil
1 tsp honey or maple syrup
Juice of ½ a lemon
Salt and black pepper
1 x 400g tin of chickpeas, rinsed and drained
1 ripe mango, peeled and sliced
2 tbsp fresh mint, finely chopped
1 tbsp coconut flakes

  1. 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.
  2. Combine the chickpeas, sliced mango, chopped mint and coconut flakes in a large bowl.
  3. Drizzle the dressing over the salad just before serving and mix well. Scatter with extra mint and coconut to serve

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

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