Chickpea and Lentil Salad

ingredients

• 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

1. In a small non stick pan, heat olive oil over a medium heat.
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. Remove from heat and allow to cool.
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.