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Salad · Ethiopian

Buticha (Spiced Chickpea and Jalapeño Salad)

15 min Serves 4 ~243 kcal/serving ~£3.40 (£0.85/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g tinned chickpeas, drained
  • 1 red onion
  • 1 fresh green chilli
  • 1 lemon
  • 3 tbsp vegetable oil
  • 1 fresh coriander
  • 1 tsp mustard powder

Nutrition (per serving)

Calories
243 kcal
Protein
8.1 g
Carbohydrate
20.3 g
of which sugars
3.6 g
Fat
13.1 g
of which saturates
1.2 g
Fibre
8.2 g
Salt
0.61 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mash the chickpeas roughly with a fork, leaving some texture.

  2. 2

    Finely chop the onion, chilli and coriander.

  3. 3

    Whisk the lemon juice, vegetable oil and mustard powder together.

  4. 4

    Mix the chickpeas with the onion, chilli, coriander and dressing.

  5. 5

    Chill for 10 minutes, then serve with flatbreads.

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