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Chick pea and Yoghurt Salad Recipe

This makes a delicious side dish for lamb or chicken and can also be served as a vegetarian main course with naan bread.

Difficulty

Prep Time

5 minutes

Cooking Time

10 minutes

Serves

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Recipe Ingredients

Heat the olive oil in a SPAR Good Living non-stick frying pan and saute the coriander seeds, black mustard seeds, onion and garlic together for 2 - 3 minutes until golden.
Remove the pan from the stove and add the chick peas and coriander, tossing to heat through. Season to taste and pour on the yoghurt with the pan off the heat. To prevent the yoghurt curdling, do not heat further.
Serve warm or at room temperature.

A finely chopped red chilli added in Step 1 adds another element.

Typical Nutritional Information(ready-to-eat)	Per 100g	Per Serving (200g)
Energy (kJ)	586	1172
Total protein (g)	7.1	14.2
Carbohydrate (g)	16.3	32.6
Total fat (g)	3	6
of which: Saturated (g)	0.57	1.14
Trans fat (g)	0	0
Mono-unsaturated fat (g)	1.11	2.22
Polyunsaturated fat (g)	0.85	1.7
Cholesterol (mg)	2	4
Dietary fibre (g)	4.5	9
Total Sodium (mg)	115	230