Chickpea and mango salad

Serves: 4

Time to make: 20 mins

Total cost: $20.00 / $5.00 per serve

(at time of publication)

Ingredients

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 mango, peeled, diced
1 small cucumber, diced
2 cups cherry tomatoes, halved
1 red onion, sliced
3 courgetteszucchini, 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

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.

Nutrition Info (per serve)

Kilojoules 1620kJ

Calories 387cal

Protein 16g

Total fat 10g

–Saturated fat 2g

Carbohydrates 55g

–Sugars 27g

Dietary fibre 11g

Sodium 490mg

Calcium 230mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.