Since the weather is getting so much warmer, I love dining al fresco. Like I practically eat lunch in the park whenever I can.
I’ve been craving beans like a madwoman recently (probably due to my recent trip to Ethos where they had an amazing salads and a flavourful chickpea tagine!) so I’ve been making so many recipes with them!
I love making salads with beans because a) they don’t go soggy and actually taste really good and even better when left in the fridge to marinade and b) They are really light and healthy so it doesn’t weigh you down on a hot summers day!
Fresh Chickpea Salad vegan, gluten free, dairy free
I like to make this a few hours prior to making it as I think the flavours really work well together. I serve it atop leaves, here I used lambs lettuce which was wonderfully sweet and tender but spinach would work, or if you’re looking for a stronger flavour, arugula would be wonderful!
1/2 can of chickpeas, drained and rinsed
Handful of cherry tomatoes, diced
1/3 cucumber, diced
1 spring onion, sliced finely
Handful of coriander (parsley would also work well)
1/2 lemon, juice and a bit of zest
Salt and pepper, to taste
Extra virgin olive oil
Make a dressing out of the lemon, salt, pepper and extra virgin olive oil in a jar and shake it up.
Pour all the ingredients in a bowl and dress with the dressing.
Serve straight away or allow to chill in the fridge for the flavours to marinade.
I am a snackaholic.
Seriously I can’t stop!
You may have seen my previous roasted chickpeas post but I thought I’d reshoot the photos and I’ve seriously been eating them every.single.day. Like a whole can. It’s kind of embarrassing but they are just so good! Seriously, once you try them, they’ll be your new go to snack: easy, tasty and super addictive. YES.
I’ve also got a tutorial video here if you want to check it out! 🙂
Roasted Chickpeas vegan. gluten free, dairy free
These are the perfect snack to keep you going through the day, or even top your salads with chickpeas instead of croutons!
1 can chickpeas, rinsed
Extra virgin olive oil
optional: smoked paprika, cumin, rosemary or make it sweet by roasting with maple syrup and sesame seeds!
Preheat oven to 180ºC.
Massage oil, salt and other seasoning into chickpeas.
I was just thinking the other day how quickly time flies. I mean, seriously, in 3 months it will be 2015. TWENTY FIFTEEN.
I’ve also had my first week back at school which is equally as crazy! It’s so strange to be back after such a long holiday – there’s always the struggle to the try and get your brain juices flowing the first few days.
Anyway, I think you’ll really like this salad, it’s delicious cold as it is hot and it transports well!
And, I finally made a video! Sorry it’s a
little lot over due! Whoops…
Grilled Vegetable & Chickpea Salad vegan, gluten free, dairy free
Serves 2 as a main dish, 4 as a side
This is a delicious salad that can be served warm or cold. The dressing is very light and zesty and brings the whole dish together – feel free to also add lemon zest and more dill fronds into the dressing!
1 can of chickpeas, drained and rinsed
1 courgette, cut into quarters
1 thick slice of fennel (save the fronds for topping)
A handful of grilled artichokes (I used shop bought, but feel free to grill or roast your own!)
1 tbsp Extra virgin olive oil
Salt and pepper to taste
Preheat a grill pan until hot and then place the courgettes and fennel.
Cook the vegetables for about 2 minutes on each side or until grill marks appear and they are no longer solid.
Once cool, cut the vegetables into bite sized chunks and stir in with the chickpeas.
Add the dressing to your liking and serve!