Salads

Chickpea and mango salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 20 mins

Ingredients

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400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 mango, peeled, diced
1 small cucumber, diced
2 cups cherry tomatoes, halved
1 red onion, sliced
3 courgettezucchiniXszucchini, summer squashX, cut in ribbons using a vegetable peeler
4 tablespoons chopped peppadew peppersbell peppersX
Dressing
1 lemon, zest and juice
4 teaspoons curry paste
1 cup low-fat plain yoghurt
2 teaspoons tahini
3 tablespoons fresh coriandercilantroX
3 x Toscano pizza bruschettina or 3 x small wholemeal pita, warmed
2 tablespoons sesame seeds, toasted

Instructions

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1 Place chickpeas in a bowl with the fruit and salad ingredients.

2 Mix all dressing ingredients together and serve either on the salad or at the side. Break bread in chunks and add to salad. Toss lightly and serve sprinkled with sesame seeds.

Variations

Make it gluten free: Use gluten-free bread and check curry paste and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 16 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 27 g

Dietary fibre 11 g

Sodium 490 mg

Calcium 230 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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