Spiced chickpeas, carrots, celery and green lentils make this salad perfect for winter – the spices add warmth, it’s filling and altogether it’s an absolute winner!
It goes great with chicken or fish.
Less than 20 mins to put together. Here goes:
200g Cooked green lentils, I used tinned
200g Cooked chickpeas, I used tinned again
1 Large carrot, coarsely grated
1 Stick of celery, finely chopped
1 Tsp garlic puree (or use a clove, chopped)
1 Tsp ginger puree (or use 1/2 Tsp ground ginger)
1/2 Tsp curry powder
1/2 Tsp mango chutney
1/2 Tsp dried mint
Juice of a lemon
Salt and pepper for seasoning
A handful of fresh coriander, torn or chopped
Optional – Good rapeseed oil
Heat the coconut oil up in a small saucepan and add the chopped celery – cook on a low heat for 5 minutes or until softened.
Next add the garlic, ginger and curry powder and cook for another 2 minutes.
Grab a big salad bowl and add the lentils and chickpeas, next add the cooked celery and the juice of a lemon.
Stir in the remaining ingredients (carrot, mango chutney, mint, salt and pepper and fresh coriander).
Give everything a good stir and drizzle over some good rapeseed oil.
Leave in the fridge for 20 minutes to cool slightly before eating.