Carrying on with my Tex-Mex theme (as evidenced by my Spicy Mexican Beef Skewers and Tex-Mex salad), I bring you... well.... a not so tex-mex-y salad. But it did hang out with some cacti... so I think we can at least give it honorary Tex-Mex status! Eh... probably not, right? Oh dear.. now the salad is skulking away in shame.
Come back salad! All is forgiven. Tex-Mex or no Tex-Mex, this one can rough it up with the best of them. And it's pretty pleasing on the tastebuds too. Especially as leftovers the next day - there's just something about hanging around for a day that seems to bring out the best in some dishes.
Chickpea, Apricot & Walnut Salad
2 tins (400g each) chickpeas, drained
150g babymarrows, sliced diagonally and lightly steamed
100g dried apricots, chopped
50g walnuts, chopped
1 tbsp paprika
1 tbsp lemon juice
1 tbsp dried chilli flakes
2 tbsp olive oil
1 tsp salt
1. Toss chickpeas, babymarrows, apricots and nuts together.2. Combine spices, lemon juice and oil to form a dressing and drizzle over salad. Toss lightly to combine and serve cold or at room temperature.
Nutritional info (per serving): Calories 166.3, Total fat 1.3 g, Saturated fat 0.1 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 0.2 g, Cholesterol 0.0 mg, Sodium 242.9 mg, Potassium 573.0 mg, Total carbohydrate 35.4 g, Dietary fiber 6.1 g, Sugars 13.5 g, Protein 5.7 g
Good source of: Vitamin A 30.5 %, Manganese 30.0 %, Vitamin B6 24.9 %, Vitamin C 23.0 %, Folate 15.7 %