So guys this is gonna be my last post for a little while. I’m off to Boardmasters music festival down in Cornwall for the weekend, due back Monday so I won’t be able to share any recipes with you. I will however be able to share all the awesome new food I’ve tried at Boardmasters! Back to today’s recipe, I adore chickpeas and I’m always thinking of new ways to eat them and today I came up with this beauty. It’s such a gorgeous combination, the sundried to tomato paste is delicious and the cumin seeds give it that extra something! I love the bright colours in this salad and it suits the summer weather perfectly! This salad comes in at 246 calories so it’s perfect for a light lunch or to have with grilled chicken or fish for a healthy dinner!
Ingredients – Serves 1 (easily doubled etc)
1/2 400g Tin of Chickpeas, drained and rinsed
1/3 Large Yellow Pepper, thinly sliced
1/3 Small Red Onion, diced (very small)
1 Tomato, diced
1 Teaspoon of Sundried Tomato Paste
1 Teaspoon of Olive Oil
1/2 Teaspoon of Cumin Seeds
2 Tablespoons of Coriander, finely chopped
Salt, Pepper & Chilli Flakes, to season
Method – Take 2 Minutes
Add everything to a large bowl and mix to combine, taste, season & serve!