I absolutely love these type of salads! They're a perfect dish to take along to a party because they don't require any heating!
1 cucumber, diced
5 cherry tomatoes, quartered
1/2 red capsicum, sliced thinly
1/2 avocado, diced
1 small handful of baby spinach
1/2 red onion, diced
400g can of chickpeas, drained and rinsed
400g can of brown lentils, drained and rinsed
2 tsp ground coriander
2 tsp ground cumin
pinch of salt & pepper
1/2 lemon, juiced
1/4 tsp chilli flakes
1/4 cup fresh coriander, roughly chopped
1 tsp olive oil
- In a small non stick pan, heat olive oil over a medium heat.
- Add chickpeas and lentils into the pan and cook for 1 minute. Add ground coriander, cumin, salt, pepper and chilli flakes into the pan and stir for a further 3 minutes.
- Remove from heat and allow to cool.
- In a large salad bowl, add cucumber, avocado, tomato, baby spinach, onion and fresh coriander and mix. Add chickpeas, a small amount of olive oil and a big squeeze of lemon juice. Stir well and season with salt & lemon to taste.