Chantel's Moroccan Chick Pea Salad 
 3 cans of organic chickpeas
½ a bag of thawed organic frozen green peas
1 big bunch of cilantro chopped up (stems included)
1 small orange pepper (chopped in small pieces)
1 small yellow pepper (chopped in small pieces)
½ a red onion diced (thin small pieces)

Drain chickpeas from the cans and put in to a colander. Rinse under cold water to get
all the brine off them. Lightly pat dry and put in a big bowl. Add the thawed green peas,
chopped peppers, your diced red onion and the cilantro. Once all this is done add it to
your bowl and set aside. Ok now its time to make the dressing for the salad.

You'll need:
500ml container of 2% Greek yoghurt
½ a juiced lime
1/8 cup (or more… to your taste) of curry powder
½- 1 tbsp sea salt

Mix all these in a separate bowl. Taste to make sure the seasoning is how you'd like it
before adding it to the salad.

Mix all the ingredients together and let sit for 4 hrs or longer in fridge so the flavours
have time to fuse together and enhance each other. NOTE: you may not need all the
dressing you made. I usually make big batch of this ( I add another 2 cans of chickpeas
and a full bag of thawed green peas) so it lasts us 5-7 days in my fridge. It never makes it
past day 2 or 3 in my house.


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