Chickpea, tomato + pineapple salad

Serves two, or four as a small side dish. Has a preparation time of around ten minutes. 




Vibrant, sweet + full of sunshine vitamins.


drain + rinse one can of organic (unsalted) chickpeas   /   finely dice two large tomatoes   /   peel + finely dice quarter pineapple   /   fine slice a few spring onions   /   rough chop small handful of coriander   /   fine slice a clove of garlic   /   mince one tsp ginger   /   sea salt to taste   /   half tsp cayenne pepper   /   tbsp coconut oil   /   fresh lime to serve


+ Place diced pineapple on a piece of kitchen towel to remove excess water.

+ Heat oil in a frying pan. Add the garlic and ginger and fry for a couple of minutes.

+ Now add the pineapple and fry until turning golden.

+ Add cayenne and chickpeas to the pan, fry for a minute or two.

+ Combine with tomatoes, onions and coriander in a large bowl, toss together to coat and serve.

+ Optional squeeze of lime.






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