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Spiced chana & mango salad
A warming, fragrant chickpea curry with refreshing mango salad.
HealthySource of fibre2 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Ingredients
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
Method
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.
Let the chickpeas cool a little, then toss in the dressed onions, mango, spinach leaves and crumbled cheese. Serve drizzled with the remaining dressing.
