Super storecupboard salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- (soya beans) 100g frozen edamame
- 100g frozen peas
- 400g tin chickpeasrinsed and drained
- 250g pouch cooked spelt
- ¼ red onionvery finely chopped
- 1 lemonjuiced
- olive oil
- 1 tsp cumin seeds
- a small bunch mintchopped
Nutrition: per serving
- kcal296
- fat10.8g
- saturates1.4g
- carbs32.9g
- fibre8.8g
- protein12.3g
- salt0.6g
Method
step 1
Drop the peas and beans into boiling salted water and cook for 2 minutes, then drain and cool. Tip into a bowl and add the chickpeas, spelt, and onion. Whisk the lemon juice with 2 tbsp olive oil and the cumin seeds. Tip into the bowl and toss everything together. Add the mint, toss, and serve.
