Chana chaat salad

SERVES 4 as a side PREP 20 mins COOK 3 mins EASY V

40g couscous

1 tsp olive oil

20g pumpkin seeds

2 tsp sesame seeds

400g can chickpeas, drained and rinsed

1 medium tomato, deseeded and finely chopped

100g mixed pack of sprouted grains and pulses (such as mung beans and lentils)

40g raisins

70g pomegranate seeds

1 lime, juiced small handful coriander, chopped, plus extra to serve lemon wedges, to serve

For the dressing

1 ripe avocado

1 green chilli, deseeded

1 lime, juiced

1-2 tsp jaggery (or light brown soft sugar) garlic clove Ω tsp grated ginger Ω

8 mint leaves small bunch coriander, leaves picked

1 Put the couscous in a microwaveable container – a large mug is perfect. Pour in 60ml boiling water and the oil, then cover and cook on high for 1 min. Leave to stand for 5 mins before fluffing up with a fork, then set aside to cool. 2 Toast the pumpkin and sesame seeds in a frying pan for 2 mins or until golden brown, keeping the seeds moving so they don’t burn. Remove from the pan and set aside. Combine the chickpeas, tomato, sprouted grains, raisins, pomegranate, lime juice, 1 tsp salt and couscous.

3 To make the dressing, combine all the ingredients and blitz to a smooth paste in a blender. Add most of the dressing to the bowl with the chickpeas along with the chopped coriander and three-quarters of the toasted seeds. Mix well, garnish with the rest of the seeds and serve with the extra dressing, a lemon wedge and some coriander. Serve with toasted white rolls.

GOOD TO KNOW vegan • fibre • 2 of 5-a-day

PER SERVING 301 kcals • fat 13g • saturates 2g • carbs 31g • sugars 12g • fibre 7g • protein 10g • salt 1.2g