A colourful chickpea salad to brighten up your Sunday.☀️☀️☀️
I make a salad like this at least once a week to pad out meals and fill up lunchboxes. It’s handy to have a satisfying and tasty protein containing salad like this, for days when you are time short. It’ll help you to avoid reaching for less healthy options 🙂
This recipe will keep fresh for around three days in the fridge and you can swap the ingredients around, I simply used what was in our vegetable box. There are 10 plant foods in this dish making it a fabulous recipe for your gut health.
Here’s the recipe:
Salad
240g of chickpeas, cooked and cooled
2 handfuls of mixed green leaves, roughly chopped (watercress, spinach & rocket)
4 salad tomatoes, finely chopped
1 medium carrot, peeled and finely chopped
15 green beans, topped then finely sliced
6 dates, without stones, finely chopped
Dressing
2 tbsp sesame seeds, lightly toasted
1 -2 large garlic cloves, finely chopped (I prefer 2 cloves)
1 tbsp virgin olive oil
2 tbsp apple cider vinegar
2 tsp Harissa spice (I used Bart’s)
2 tsp honey
Method
🍅Prepare the dressing by mixing all of the ingredients together, then set aside for the flavours to infuse.
🥗 Cook, drain and cool the chickpeas.
🥕 Prepare the vegetables then mix all of the ingredients together ready to eat.
Save leftovers in a sealed container in the fridge for up to three days.
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