Vegan Chickpea Winter Salad - Ready in 15 mins
Servings: 2
Calories: 459kcal
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Ingredients
- 1.5 cups (425 g) chickpeas (~1 can, 15oz/425g)
- 1 bunch parsley, fresh
- 1 lime (zested and juiced)
- 1 beetroot, pre-cooked
- 1.5 tbsp mixed seeds (eg. pumpkin & sunflower seeds)
- 1 orange (sliced in filets)
- 1 tsp hot sauce (eg. sriracha)
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp water
- Salt and pepper to taste
- ¼ cup (45 g) couscous
Optional:
- 1 tbsp capers (roughly chopped)
Instructions
- Drain the chickpeas and give them a good rinse.
- Roast the seeds in a pan on medium heat until fragrant (no oil needed).
- Chop the parsley, put it in a food processor or mortar. Add the lime zest, water, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until it's green and smooth.
- Cook your couscous according to the packet instructions and leave it to cook whilst you finish the dish.
- Put the chickpeas into a bowl, add the the ‘parsley dip’. Give it a good toss, add some salt to taste, and get it on a plate. Mix the couscous gently in now too.
- Filet the orange (, just slice the orange after you’ve peeled it), cut the beetroot into nice pieces and garnish the salad.
- If you like, add some capers on top, throw on the seeds, and enjoy.
Nutrition
Calories: 459kcal | Carbohydrates: 69g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 515mg | Potassium: 909mg | Fiber: 16g | Sugar: 16g | Vitamin A: 2622IU | Vitamin C: 88mg | Calcium: 157mg | Iron: 7mg