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 chickpeas, drained, rinsed
- 1 mango, peeled, diced
- 1 small cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, sliced
- 3 courgettes, cut in ribbons using a vegetable peeler
- 4 tablespoons chopped peppadew peppers
- Dressing
- 1 lemon, zest and juice
- 4 teaspoons curry paste
- 1 cup low-fat plain yoghurt
- 2 teaspoons tahini
- 3 tablespoons fresh coriander
- 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.
Variations
Make it gluten free: Use gluten-free bread and check curry paste and yoghurt are gluten free.
Nutrition Info (per serve)
-
Calories 387cal
-
Kilojoules 1620kJ
-
Protein 16g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 55g
-
–Sugars 27g
-
Dietary fibre 11g
-
Sodium 490mg
-
Calcium 230mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
