Moroccan Chick Pea And Grain Salad

½ cup  Greek style yoghurt

1  tablespoon finely chopped fresh mint leaves

1 tablespoon lemon juice

1  pouch microwavable brown rice and quinoa, heated following packet directions

1  small carrot, julienned

2 cups baby rocket leaves

2 x 70g cans Edgell Snack Time Chick Peas with Fiery Moroccan Spices

2 fresh dates, chopped

Combine yoghurt, mint and lemon juice in a small bowl to make a sauce.
Combine rice and quinoa with carrot, rocket and divide between two serving bowls.
Top salad with Edgell Chick Peas and dates. Serve drizzled with yogurt sauce.

Tips

Allow heated microwavable grains to cool slightly before combining with remaining ingredients.