Cabbage, Chickpea & Spring Herb Salad In Curry Dressing

Cabbage, Chickpea & Spring Herb Salad In Curry Dressing  

(Serves 4)


1½ cups of cooked chickpeas

¼ red cabbage, finely shredded

¼ green cabbage, finely shredded

1 carrot, grated

1 handful of parsley, finely chopped

1 handful of coriander, finely chopped

For the dressing:

1 tbsp of curry powder

1 apple, cored

1 garlic clove, peeled

1 tbsp of fresh ginger

1 lemon, peeled

1 cup of water

salt to taste


Prepare the salad:

Chop all of the salad vegetables and herbs and cook the chickpeas.

Prepare the dressing by placing the ingredients into a blender and pureeing until smooth.

(Add more water if required). Add the dressing to the salad, mix well and serve.

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