With just a few days to go before our holiday the fresh contents of the fridge were run down to almost zero … but we still had to eat. Half a dozen tomatoes and some sad looking carrots were all I had left, after which we would be on to frozen and tinned vegetables for the last day or so. Then I remembered this recipe on a card I had picked up in the supermarket a few weeks before. It was just the right dish to serve with Marinaded Pork, oven tomato roasted tomatoes and some crusty French bread (flatbread or pittas would have been another option).
The recipe card for Indian Chicken with Carrot & Chickpea Salad came from Tesco supermarkets. The chicken is pre-marinaded and then simply grilled or fried – something to make on another occasion. The salad was prepared as instructed by the recipe except I halved the quantity of carrot to serve three/four whilst still using a whole can of chick peas. I would have liked to add more mint but there was not much in my garden – well, I was just about to go away and I do use quite a lot – however the 2-3 sprigs I used was adequate. I am not sure that this would be enough to serve six unless it was with another vegetable or salad side dish in addition to the rice or bread recommended. Our verdict on the recipe, however, was a resounding ‘more please’ so I shall be making this again. At some point I will certainly be trying it with a tikka style chicken recipe as suggested by the original card date.
Carrot & Chickpea Salad