A tasty salad recipe from the Vegan duo behind the Bosh cookbooks and series. You may have noticed there’s no chickpeas in this recipe – the supermarket was completely out believe it or not! I assumed a tin of mixed beans would do the job and they did except for a bit of splitting while baked – didn’t change the taste though. This is a nice quick one to make and I even put the beans in the oven before the football started and finished off the salad at half time without missing any of the match.
- 1 tin chickpeas
- 1 tsp olive pil
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch salt
- 1/2 cucumber
- 1 punnet cherry tomatoes
- 1 avocado
- 1 tsp oil
- 120g leaf salad
- 10g mint
- 1 lemon
- 1/2 tbsp tahini
- 1/2 tbsp maple syrup
- 1 tsp oil
1.) Preheat the oven to 180 degrees C and line a baking tray
2.) Drain the beans and pat them dry with kitchen roll
3,) Add the beans to a mixing bowl and add the tsp oil, paprika, cumin, coriander and a pinch of salt
4.) Stir to coat the beans in the spice and spread out on the baking tray. Bake for 25 minutes.
5.) Prep the rest of the salad. Chop up the cucumber (I got rid of the middle bit as it’s very watery), slice the tomatoes in half, chop up the avocado flesh and finely chop the mint,. Add these and the salad leaves back to the mixing bowl. Slice the lemon in half and squeeze in the juice. Add the tsp olive oil and stir.
6.) Now make the dressing – beat the tahini with the syrup, 1 tsp oil, salt and 1 tsp water.
7.) When the beans are ready, add to the salad mixture then pour over the dressing and gently toss.