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Spiced chana & mango salad
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400g can chickpeas, rinsed and drained
1 tsp sunflower oil
1 tsp Cooks’ Ingredients Garam Masala
1 small red onion, thinly sliced
2½ tbsp fresh lime and chilli dressing
1 ripe mango, peeled and sliced
115g pack baby spinach
75g Greek light salad cheese, crumbled
1. Preheat the oven to 200°C, gas mark 6. In a roasting tin, toss the chickpeas with the oil, garam masala and some seasoning. Roast for 15 minutes until starting to crisp. Meanwhile, toss the onions in 1 tbsp of the dressing and set aside.
2. Let the chickpeas cool a little, then toss in the dressed onions, mango, spinach leaves and crumbled cheese. Serve drizzled with the remaining dressing.
Typical values per serving:
2 of your 5 a day; source of fibre
This recipe was first published in October 2018.