Chickpea and Lentil Salad

2 cloves of crushed garlic
1 tsp grated ginger
1 stick celery chopped
1 tsp minced chilli

2 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp sweet paprika
1.5 tsp tumeric
1.5 tsp Moroccan spice

1 red capsicum (bell pepper) chopped
1 tomato diced
1 can brown lentils
1 can chickpeas
2 dsp coconut chips
Nuts and seeds:
sliced almonds, macadamias, pine nuts, pumpkin seeds, sunflower seeds......whatever you like
fresh coriander
greek yoghurt (optional)

In a little olive oil saute the celery, garlic, ginger and chilli, add the spices and release the flavours.
Add the nuts and seeds and let them fry a little in the spice mix (a small handful of each is sufficient). Add tomatoes and capsicum and fry off.
Add 1 can each of brown lentils and chickpeas well rinsed and drained.
Mix well and serve hot or cold with rice. Garnish with Greek yoghurt and coriander.

To add a Moroccan touch, I add it to Couscous and throw in a few chopped dried apricots and some sultanas...delicious. Serve with lamb, chicken or seafood and garnish with Greek yoghurt and coriander.

This is a variation on a recipe given to me by Marguerite Stone.
She served it cold with rice and it was delicious.