This is a recipe from Mary Gwynn's new cookbook (aka my mum!). I made this for lunch today and it is bloody delicious. It requires no cooking and improves in flavour as it sits.
Serves 2-3
1 medium red onion, finely chopped
400g can chickpeas, drained
1 carrot, diced
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp garam masala
juice of 1 lemon
2 tbsp chopped fresh mint (parsley or coriander also go nicely)
2 tbsp mango chutney
4 tbsp natural yoghurt
salt and pepper
Mix the onion, chickpeas and carrot together in a bowl. Add the spices, lemon juice, mint and seasoning. Spoon into a serving bowl. Mix together the mango chutney and yoghurt and drizzle the dressing over the salad.
Serve with naan bread or pitta. The lovely Adie Towers served it as an accompaniment to a chicken curry and it went perfectly.
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