I love quick food packed full of taste and this definitely has that. Its so easy to through together and has so many colours.


1 can of chickpeas drained (save the juices for cookies if you want – see vegan chocolate chip cookie recipe)
1 medium avocado roughly chopped
1 green chilli chopped – optional if you don’t like spice
1 mango peeled and chopped
2 large tomatoes chopped
1/2 cucumber chopped
Large handful of corrainder chopped
Juice of lime
1/2 tsp allspice
1 tsp cumin
1tsp paprika
A good drizzle of maple syrup
Oil to cook (about 2 tbsp)
Pre-cooked bag of rice or cauliflower rice if you want a low carb option


Add spices, maple syrup and oil to pan, mix together with a spoon. Put on medium heat and add chickpeas, cook for 3-5 minutes till heated through and coated well in sauce.
Transfer them to a dish but leave some of the sauce in in pan. Add the rice or caulflower rice to the an with a few tbsp of water and cook for 2 minutes (according to packet instructions) it will get a good flavour from the remaining spices in the pan.
Add all other ingredients to a bowl (mango, cucumber, tomatoes, avocado, corrainder, lime juice) and mix well.
Transfer to bowls and enjoy.