This colourful, healthy salad is made with chilli, paprika and coriander.


  • 1/4 cup(s) canned chickpeas, rinsed, drained

  • 1/4 cup(s) canned lentils, rinsed, drained

  • 1/4 medium red capsicum

  • 1/2 medium fresh cucumber

  • 6 individual cherry tomato

  • 1/2 whole fresh red chilli

  • 1/2 tsp ground coriander

  • 1/4 tbs ground paprika

  • 1 tbs lemon juice

  • 1 tsp olive oil

  • 1 slice(s) sourdough bread


  • 1.

    Combine 1/4 cup both chickpeas and lentils, canned and drained, 1/4 chopped capsicum, 1/2 diced cucumber, 6 halved cherry tomatoes and chopped fresh chilli in a bowl.

  • 2.

    Whisk together 1/2 tsp ground coriander 1/4 tsp paprika, 1 tbs lemon juice and 1 tsp of olive oil.

  • 3.

    Drizzle dressing over chickpea salad and enjoy with 1 x 35g slice of warm sourdough bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 147kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 6g
  • Carbohydrate 26g
  • Sugar 4g
  • Sodium 232mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers - 7 ProPoint value
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