Fresh Chickpea Salad

Fresh Chickpea Salad | Add A Little

Since the weather is getting so much warmer, I love dining al fresco. Like I practically eat lunch in the park whenever I can.

Fresh Chickpea Salad | Add A Little

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!

Fresh Chickpea Salad | Add A Little
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 | Add A Little

Fresh Chickpea Salad vegan, gluten free, dairy free
Serves 2

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.

Fresh Chickpea Salad | Add A Little



Caponata | Add A Little

I went to Palermo last year and I’ve got to say, I think it’s my favourite place in Italy. The weather is gorgeous and the food. The food – it’s incredible. Everything has fresh flavours and you can taste the ingredients in every dish.

Caponata | Add A Little

2 of the dishes really struck a cord with me though and I’m desperate to go back just so I can try them again! The first was pasta with sardines and fennel – it may sound simple but it’s an amazing combination of salty, sweet and crunchy! The other was caponata – I’m pretty sure I ordered this every night wherever we ate!

Caponata | Add A Little

Although this isn’t an exact replica of the dish, I’ve created my own spin on it which I think is equally as delicious!

Caponata | Add A Little

So even if you can’t go to Sicily, why not try out this dish next to a warm cozy fire – perfect on top of polenta, scooped up with light and airy ciabatta or atop some salad (arugula works perfectly because of its peppery-ness!)

Caponata vegan, dairy free, gluten free
Serves 2

This is a comforting dish of stewed vegetables that can be eaten warm or cold. It’s the perfect balance of the salty capers with the sweetness of the bright vegetables!
Feel free to increase any vegetables to your preference. Olives also work nicely but I had none on hand – if you do add them I would reduce the salt as the dish is naturally quite salty.

1 medium aubergine, cut into chunks
2 or 3 medium tomatoes, cut into chunks
1 red bell pepper, cut into chunks
1 red onion, diced
2 garlic cloves, crushed and cut
Extra virgin olive oil
1 tablespoon apple cider vinegar
Dash of white wine (can be omitted)
Salt and pepper, to taste
1 tablespoon dried Italian seasonings (you can also use fresh parsley etc)
1 teaspoon capers
Pinch of dried chilli flakes

You first want to sauté the aubergine in olive oil and season with salt in a wide pan until brown.

Once the aubergine is brown, add some water to the pan and place a lid on top so that it steams and softens.

Add a dash more oil and add in the onions and garlic until fragrant and soft.

Add the vinegar until evaporated then add capers, herbs, tomatoes and peppers.
Also add a pinch of salt and pepper at this point. (Don’t add too much as capers are salty!)

Mix around and add water and cover with a lid so it can steam and soften.

Taste and season and add wine at this point.
Keep sautéing until wine has evaporated and serve.

Caponata | Add A Little

Roasted Green Beans

Roast Green Beans | Add A Little

Let’s be real for a sec, no one has time for boiled green vegetables at a thanksgiving table.

And that’s where roasting comes in! I feel like there’s always some overcooked vegetable, whether it’s green beans, sprouts or broccoli, that get’s overlooked everytime. Buuut, when you roast – it gives a whole new dimensions and everyone will be fighting for the last green bean!

Roast Green Beans | Add A Little

Although I don’t celebrate thanksgiving, I always make these beans as they’re such a perfect healthy snack (better than fries in my opinion- and guilt free!)

Roast Green Beans vegan, gluten free, dairy free
Serves 2

This is a simple guideline for how to roast green beans, but feel free to add any other flavours – I love adding garlic, but it’s fresh and zesty with some lemon juice and zest and moreish with some parmesan grated over!

2 handfuls of green bean
Sea salt
Himalayan pink salt

optional: thinly sliced garlic, parmesan, lemon juice and zest, almonds (to sprinkle on top)

Preheat your oven to 180ºC.

Coat the beans with olive oil and salt.

Spread evenly on a baking tray (try to make sure they’re fairly separated so they can get crispy).

Roast in the oven for about 15 minutes – turning halfway through.

Roast Green Beans | Add A Little