Louise Mead
This dish is quick to make and makes for a versatile side dish, lunchbox item, or even a sandwich filling.
1 400g can of chickpeas
1 handful of coriander
1 tbsp 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.
1. Rinse the chickpeas thoroughly, then drain & transfer to a bowl.
2. Rinse, dry, and then finely chop the coriander before adding it to the chickpeas.
3. Rinse and dry the red amaranth (or sprouts) then add to the bowl.
4. Add the lemon juice and mix well.
5. If adding the chilli, thinly slice 2-3 pieces and set aside for the garnish.
6. Dice the rest of the chilli and add to the bowl of chickpeas.
7. Mix well, then garnish with the extra chilli pieces and a few more red amaranth leaves
8. Serve!
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