Chickpea with Baby Potatoes & Side Salad

Lunch

Ingredients

200 g chickpeas

4 baby potatoes

0.5 lemon juice

0.5 onion

1 tsp ground coriander

1 cm ginger

1 tsp fresh mint

0.5 green chilli

1 tbsp olive oil

1 handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 red onion

Directions

1. Boil baby potatoes in a pot for approx 20 mins until soft.
2. Heat a pan until it’s smoking hot, then add drained and rinsed chickpeas and cook for about 1 minute, until the shiny moisture from the chickpeas disappears.
3. Chop all the onion, coriander, ginger, mint and chilli and add to the squeezed lemon juice, olive oil and stir for about 30 seconds.
4. Serve mixed with baby potatoes and side salad (mixed salad leaves, tomatoes, cucumber, pepper and onion).

Note:
Pre-cook the night before for on the go lunch

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