2 tbsp Olive oil
2 teaspoons British Madras Curry spice blend
2 cans chickpeas, drained and rinsed
1 diced red bell pepper
1 diced cucumber
1/4 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 lemon
Salt and pepper to taste
In a pan, heat 2 tbsp of oil over medium-low heat. Add No. 38 British Madras Curry spice blend and stir gently for 30 seconds to 2 minutes until the spices are fragrant, making sure not to burn them.
Add the chickpeas to the pan and sauté for 5 minutes, ensuring they are well-coated with the spice blend.
In a large bowl, combine the spiced chickpeas, red bell pepper, cucumber, red onion, and cilantro.
Add the juice of 1 lemon and season with salt and pepper to taste. Toss well and serve chilled or at room temperature.