Lentil & Chickpea Chermoula

6 ProPoints values per serve

Serves: 4

Prep: 20 min

425g can chickpeas, rinsed and drained

425g can brown lentils, rinsed and drained

200g chargrilled capsicum (not in oil), chopped

1 Lebanese cucumber, deseeded and finely chopped

200g cherry tomatoes, halved

2 celery sticks, trimmed and finely chopped

2 green shallots, thinly sliced

1/2 cup finely chopped fresh coriander leaves

3/4 ricotta pottle

1 tsp chilli paste/powder

1 tsp paprika

2 tsp ground coriander

1/4 cup (60ml) lemon juice

1 tbs olive oil

1. Place chickpeas, lentils, capsicum, tomatoes, celery, shallots, fresh coriander and ricotta in a large bowl. Season with salt and freshly ground black pepper. Stir to combine.
2. Whisk ground coriander, paprika, lemon juice and oil in a small bowl.
3. Add dressing to salad and toss to combine