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Warm Chickpea Salad
Swap leafy salad greens and serve up a Moroccan-inspired warm chickpea salad. It’s full of flavour and a great source of plant protein that’ll leave you fuller for longer.
Recipe and image by Cassie Slaney @bodylovenutrition_
INGREDIENTS
Warm Chickpea Salad
- 170g Biodynamic Australia Chickpeas
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 red onion, chopped
- 1 tbs extra virgin olive oil
- 40g Slivered Australia Almonds, toasted
- 30g Dried Apricot, halved
- 1/2 bunch of spring onions, finely sliced
Dressing
- 1 tbs extra virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon
TIME
50 Minutes
SERVES
2
DIFFICULTY
METHOD
Cook the chickpeas in a medium pot of boiling water for 45-50 minutes or until soft and cooked through.
1Meanwhile, preheat the oven to 180 degrees and line an oven tray with baking paper. Evenly spread the red and green capsicum, red onion and drizzle of olive oil across the tray and bake for 25 minutes and slightly charred.
2Whisk together the dressing ingredients.
3Combine the cooked chickpeas, baked veggies, slivered almonds and spring onion together. Serve with dressing.
4Find out more about Cassie Slaney at www.bodylovenutrition.net
Follow her on Instagram @bodylovenutrition_
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