Olive Magazine
Super storecupboard salad

Super storecupboard salad

Published: June 24, 2016 at 10:54 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This super storecupboard salad is perfect for a speedy supper midweek. It's ready in just 15 minutes, under 300 calories and vegetarian. It serves 4, but you can always have leftovers for lunch.

  • Vegetarian
Nutrition:
NutrientUnit
kcal296
fat10.8g
saturates1.4g
carbs32.9g
fibre8.8g
protein12.3g
salt0.6g
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Ingredients

  • (soya beans) 100g frozen edamame
  • 100g frozen peas
  • 400g tin chickpeas, rinsed and drained
  • 250g pouch cooked spelt
  • ¼ red onion, very finely chopped
  • 1 lemon, juiced
  • olive oil
  • 1 tsp cumin seeds
  • a small bunch mint, chopped

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.

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