ingredients

Tap an ingredient to tick it off as you go.

• ✓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

method

Tap a number when you've finished that step.

1. 1

   In a small non stick pan, heat olive oil over a medium heat.

2. 2

   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.

3. 3

   Remove from heat and allow to cool.

4. 4

   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.