Eat this…Spiced Chickpea, Carrot and Lentil Salad

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.



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