Cabbage, Chickpea & Spring Herb Salad In Curry Dressing
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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