Coronation chickpeas

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Ingreadient

• 0g light mayonnaise
• 50g Essential Greek Style Natural yogurt
• 1½ tsp medium curry powder
• ½ tbsp mango chutney
• ½ x 25g pack coriander, leaves picked
• 400g can Essential Chickpeas, drained and rinsed
• 40g dried apricots, cut into small chunks
• 1 little gem lettuce, roughly chopped
• 10g toasted flaked almonds
• 2 poppadoms, to serve

Step by step

1. In a large bowl, mix together the mayonnaise, yogurt, curry powder and mango chutney. Finely chop most of the coriander and stir into the sauce with the chickpeas and apricots; season.
2. Divide the lettuce between 2 shallow bowls and pile the coronation chickpeas on top. Scatter over the flaked almonds and remaining coriander. Serve with poppadoms for scooping.