Serves: 2-4

Prep time:  10 mins

Cook time: 20 mins

Ingredients

• 420g tin cooked chickpeas
• 2 tsp plus 1 heaped tbsp coconut oil
• 1 large clove of garlic, finely chopped
• 2 tsp finely grated ginger
• 1 long red chilli, sliced
• 1 tsp ground turmeric
• 120 ml coconut milk
• 2 tsp brown sugar
• 1 tsp fish sauce
• Juice of one lime
• 250g punnet cherry tomatoes, halved
• 1 small cucumber, thickly sliced
• Coriander leaves
• Mint leaves
• Basil leaves

Method

1. Preheat the oven to 200C. Spread the chickpeas on a baking tray, toss with two teaspoons coconut oil and roast for 10-15 minutes until crisp and dried.
2. Remove from the oven and allow to cool.
3. On a chopping board cut the cherry tomatoes in half and thickly slice the cucumber
4. Heat a pan to medium heat, add one heaped tablespoon coconut oil and the garlic, ginger and chilli and cook for 30 seconds.
5. Add the turmeric and mix, then add the coconut milk and allow this to bubble up and simmer for two minutes.
6. Add the sugar and fish sauce and mix to combine. Pour this mixture into a jar or small bowl and allow to cool.
7. Add lime juice and check for seasoning
8. Combine the chickpeas, tomatoes, cucumber, herbs and the dressing in a large mixing bowl and serve at room temperature.

Image and full recipe: Goodfood Australia