This dish makes a wonderful starter to
a summer meal, and it is popular at parties,
too. Poured over a jacket potato it makes
a substantial meal.
240 ml low-fat natural yoghurt
75 g red and green peppers
75 g cucumber, chopped
2 spring onions, chopped
285 g chickpeas, tinned, drained
1/2 tsp chilli powder
1 clove garlic
1/2 tsp cumin seeds, crushed
1 tsp artificial sugar
Salt and pepper to taste
1 tsp dried mint
2 tbsp coriander leaves or fresh mint or
1. Whisk 75-90 ml of water into the yoghurt
to dilute it.
2. Wash, dry and chop the peppers.
3. Pour the chickpeas into the yoghurt.
Add the chilli powder, garlic, cumin seeds,
sugar and salt, and pepper and mix thoroughly;
Add the vegetables and mint and mix again.
Garnish with chopped coriander, mint or
chives and chill well before serving.
Saturated Fat: Low
Unsaturated Fat: Low
Glycaemic Index: Low
Insoluble Fibre: High
Anti-Oxidant level: Med
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