Carrot & chick pea salad

  • Total time: 15 minutes
  • Serves:2


    200g baby new potatoes, thickly sliced
    1 tbsp extra virgin olive oil
    400g can chick peas, drained and rinsed
    1 tbsp Cooks’ Ingredients Panch Phoran
    2 tbsp pumpkin seeds
    3 carrots, coarsely grated
    115g bag baby spinach
    Juice ½ lemon
    100g reduced fat houmous  


    1. Cook the potatoes in boiling water for 10 minutes, or until tender. Drain.

    2. Heat the oil in a frying pan and fry the chick peas, panch phoran and pumpkin seeds for 2 minutes. Season well. Add the carrots, spinach and potatoes, and cook for 2-3 minutes, or until the spinach has just wilted.

    3. Whisk together the lemon juice and houmous, and toss into the chick peas. Season to taste.

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