Coronation Chickpea Chopped Salad
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Total: 20 mins
Inspired by a classic coronation chicken salad, this veggie version is made with nutty chickpeas soaked in a curry-spiced yogurt dressing. Theylre tumbled with a mix of chopped seasonal veg, including juicy cherry vine tomatoes, refreshing cucumber and crisp little gem lettuce.
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236 kcal
(per portion)
Ingredients you'll need
  • 65ml coconut milk yogurt
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 lime
  • 1 cucumber
  • 2 spring onions
  • A handful of coriander
  • 250g cherry vine tomatoes
  • 1 little gem lettuce
  • 400g tin of chickpeas
From your kitchen
  • Sea salt + black pepper
Step by step this way
  • 1.

    Measure 65ml of the coconut yogurt into a large salad bowl. Sprinkle in the curry powder and ground turmeric. Slice the lime and squeeze in the juice from half. Season with a pinch of salt and pepper. Whisk to combine.

  • 2.

    Trim the cucumber and slice in half lengthways. Scoop out the seeds with a teaspoon. Slice the cucumber into half moons. Trim any raggedy ends off the spring onions, then finely slice the spring onions. Finely slice the coriander stalks, reserving the leaves for later. Pluck the tomatoes off the vine and halve them. Roughly chop the little gem lettuce. Add all the chopped veg to the yogurt dressing.

  • 3.

    Drain and rinse the chickpeas. Add these to the salad bowl and toss well to mix. Taste the salad and add more salt, pepper or lime juice, if you think it needs it.

  • 4.

    Divide the salad between two plates. Scatter over the coriander leaves. Enjoy straight away.

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