| 1 x 400g Can Chickpeas — Drained and Rinsed | |
| 1 Small Cauliflower — Cut into really small florets | |
| 2 Carrots — Diced | |
| ** For the Dressing ** | |
| 200g Natural Yoghurt | |
| 2 tsp Curry Powder | |
| 1/2 tsp Cider Vinegar | |
| 1 tsp Dijon Mustard |
| 1. | Put the drained chickpeas, cauliflower florets, carrots and spring onions into a large mixing bowl and toss to mix. |
| 2. | In a smaller bowl, mix together the dressing ingredients and season with salt and black pepper. |
| 3. | Pour the dressing over the chickpeas and mix really well so that everything is coated. Taste and adjust the seasoning if necessary. Cover and store in the fridge until ready to use. It will last for up to 3 days in the fridge. |