Chickpea and Red Amaranth Salad

Louise Mead

This dish is quick to make and makes for a versatile side dish, lunchbox item, or even a sandwich filling.

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1 400g can of chickpeas
1 handful of coriander
1 tablespoon heaped of red amaranth (alfalfa sprouts or cress would work well too)
1 lemon, juiced
1 green chilli (optional)
Salt to taste

This dish is quick to make and makes for a versatile side dish, lunchbox item, or even a sandwich filling.

Rinse the chickpeas thoroughly, then drain & transfer to a bowl
Rinse, dry, and then finely chop the coriander before adding it to the chickpeas
Rinse and dry the red amaranth (or sprouts) then add to the bowl
Add the lemon juice and mix well
If adding the chilli, thinly slice 2-3 pieces and set aside for the garnish
Dice the rest of the chilli and add to the bowl of chickpeas
Mix well, then garnish with the extra chilli pieces and a few more red amaranth leaves
Serve!