1 Tablsp Cold Water
2 Tablsp Low Fat Natural Yogurt
1 Tablsp Parsley (chopped)
½ Tablsp Mint (chopped)
½ Fresh Chilli (or ½ teasp Chilli Powder)
1 x 210g Tin of Chickpeas (drained)
50g Pasta (boiled)
5 Cherry Tomatoes
Handful of Rocket or Watercress
1. Make salad dressing by adding 1 tablsp water to the yogurt, then add parsley, mint and chilli.
2. Add the chickpeas to the pasta, along with the tomatoes and rocket or watercress.
3. Add the salad dressing and serve.
A 434g serving contains:
of an adults reference intake.