fbpx
Roasted chickpeas salad with sun-dried tomatoes

Roasted chickpeas salad with sun-dried tomatoes

I love chickpeas and I often recommend them to include in the salads. I recently started slow cooking them and they are far better than from the tins. They are a very good soure of fibre, folic acid and manganese. In addition, they are a good source of protein, as well as minerals such as iron, magnesium, copper and zinc.

They are good fibre source, chickpeas can help lower cholesterol and improve blood sugar levels, making them a great food for diabetics and insulin-resistant individuals. Served with high quality grains, chickpeas are an extremely-low-fat, complete protein food. Once cooked, chickpeas can be stored in the refrigerator for up to three days if placed in an airtight container.

Great for curries, tomatoe sauces salad and  hummous . You can also add to wholegrain penne, mix with olive oil, vegan feta cheese and fresh oregano. I also add them to soups.

Chickpeas can cause a severe allergic reaction in sensitive individuals. They also contain oderate amounts of purines. since purines can be borken down to form uric acid, an excesss of uric acid may contribute to health problems such as gout and kidney stones. (ref: The Encyclopedia of Healing Foods).

chickpeas

vegan

Roasted Chickpeas and Sundried Tomatoe Salad

This salad encompasses chickpeas that are a good source of fibre and protein as well as being well tolerated by most people. The sundried tomatoes add flavour andadditional anti-oxidants along with the parsley and olives. Anti inflammatory turmericadds a further bonus and this is all brought together in a healthy citrusy and herby dressing.
Servings 2 people

Ingredients
  

  • 1 tin 400g chickpeas, drained and rinsed (or dry, soaked and slow cooked)
  • 2 tbsp coconut oil melted
  • 1 tsp ground cumin
  • 1 tsp sweet 'dulce' paprika
  • 1 tsp ground turmeric
  • 30 g flat leaf parsley, finely chopped
  • 40 g sundried tomatoes (in oil) thinly sliced
  • 4 spring onions, trimmed & sliced
  • 50 g pitted black olives, halved
  • Himalaya salt & black pepper to season

Dressing:

  • 4 tbsp Citrus infused olive oil (or olive oil and few drops of Doterra lemon essential oil)
  • 1 tbsp mint vinegar (or apple cider vinegar )
  • 1/2 lime , juice only
  • 1 small garlic, chopped
  • 2 tsp maple syrup
  • 4 sprigs fresh mint, leaves only

Instructions
 

  • Set the oven to 180oc / Gas mark 4.
    Put the chickpeas into a mixing bowl with the coconut oil and spices.
    Mix thoroughly and set aside for ten minutes if time. Spread onto a linedbaking tray and roast in the oven for 45 minutes. Switch off the oven butleave the chickpeas in there whilst you make the dressing. Then removeand leave to cool.
    To make the dressing: Place all the dressing ingredients into a bullet orblender and blitz. Pour into a jar and seal until ready to serve.
    When the chickpeas are fairly cool construct the salad:Combine the parsley, tomatoes, spring onions and olives in a mediumsalad bowl and stir to mix. Fold in the chickpeas and season.
    Drizzle the dressing over the salad and finally scatter the toasted seedsover the salad and then serve.
    Source: Sarah Lumley

Notes

You can skip coconut oil for roasting chickpeas and just roast them as they are. They may not be that crispy but should be ok. Reduced roasting time to 30 min.

 

 

Vegan Pea ‘Burgers’ with cashew sour cream

Vegan Pea ‘Burgers’ with cashew sour cream

Enjoy this delicious summer recipe!

vegan pea burger

Pea 'Burger' with Cashew Salad Cream

Thanks to the peas, chickpeas and seeds this 'burger' recipe is protein packed making it great addition to summer BBQ. The seasoning gives it a depth of spicing ideal to be served alongside lemony cashew nut mayonnaise or homemade guacamole
Prep Time 30 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

  • 50 g sweetcorn, tinned
  • 200 g garden peas
  • 240 g chickpeas
  • 30 g fresh coriander (cilantro)
  • 30 g fresh flat leaf parsley, chopped
  • 75 g glutne free flour (I use gram)
  • 1 tsp hot paprika
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 small red onion, chopped
  • 1 large galric clove, crushed
  • 1 tsp sea salt or to taste
  • 1 tsp cracked black pepper or to taste
  • 6 tbsp coconut oil to fry or other oil like avocado

Salad Cream

  • 70 g cashews, soaked
  • 30 ml white wine vinegar
  • 30 ml oilive oil
  • 1/2 tsp garlic powder
  • 60 ml water
  • 4 g nutritionla yeast
  • 1/8 tsp Dijon mustard (or mustard powder)

Instructions
 

  • Pour warm water over the peas to deforst. Once thawed drain off the water.
  • Place the onion, garlic, herbs, salt, pepper and spices into a food processor and pulse to start to combine.
  • Next add sweetcorn, the peas, chickpeas and flour to the food procesor and blitz until mixutre starts to look smooth in texture
  • Then add the seeds , pulse to incorporate
  • Form the burgers by placing 4 tbsp of mixture into the palm of one hand and use the other to mould the mixutre into a large puck shape. Place burger on to a tray lined with baking parchment. Continue to make burgers with the reminaing mixture, then cover the tray with cling film and chill for 30 minutes - 1 hours to firm up (it really makes a difference)
  • Pre-heat oven to 180C/350F/Gas4. Add oil to the pan and fry each side for 5 min. After that add them onto the baking tray
  • Cook the burgers for 15 minutes in the oven or until warm in the center
  • Serve with salad, BBQ sauce, homemade ketchup

Notes

This is a great base for any burgers. You could replace peas with beans or beetroot (I would use one medium raw grated). It is a great burger for batch cooking and freezing already cooked. You can then defrost and reheat on BBQ or in the oven.
Jerk spiced Aubergine with fresh Mango and Cucumber Salsa

Jerk spiced Aubergine with fresh Mango and Cucumber Salsa

I love aubergine and I love this plant-based recipe. The sharpness of jerk spices against sweetness and freshness of mango and cucumbers is brilliant. I also love the dressing for this salsa. Adding sesame seeds is a great addition to help your digestion. Sesame seeds have so many health benefits from lowering cholesterol to keeping your digestive tract free of worms. Adding them to dressing or simply even roasting and sprinkle them on salads adds not only flavour but health benefits as well.

Enjoy 

aubergine

Jerk Spiced Aubergine with Mango & Cucumber Salsa

Lovely spiced aubergine with fresh mango and cucmaber slasa; good for digestion and easy on stomach; dressing has sesame seeds which have amazing digestive properties. It helps lower cholesterol, has ability to relieve constipation and remove worms from the intestinal tract
Servings 2 people

Ingredients
  

  • 1 Aubergine cut in half, vertically
  • 1 tbsp allspice powder
  • 1/2 tsp black peppercorns
  • 1/2 tsp ground cinnamon
  • 2 spring onions sliced
  • 1 red chilli finely chopped
  • 1 tbsp cane sugar
  • 1 tsp sea salt
  • 1 tbsp tamari sauce

Mango and Cucumber Salsa

  • 1 mango, diced
  • 1 cucumber, diced
  • 1/2 red oninon, diced
  • 1/2 bunch, coriander (cliantro)
  • Few spring onions, thinely sliced
  • 1/2 lime, juice
  • Salt and pepper to taste
  • 2 tsp seasame seeds
  • 1 tsp sesame oil (optional)

Instructions
 

  • Blend everything except for the aubergine in the Nutri blender to form a paste
  • Cut the aubergine in half, lengthways and score the inside in a criss-cross pattern
  • Pour the jerk spiced marinade over the aubergine and allow to sit for 20 minutes
  • Preheat the oven to 200 ̊c/180 ̊c fan and bake the aubergine until lightly
    brown on top and fully cooked through – approximately 40-45 minutes
  • Serve with the salsa

Mango and Cucumber Salsa

  • Cut all vegetables and mixed in the bowl
  • Prepare dressing, season to taste and add to the bowl and mix

Notes

Use tomatoes if Mango isn’t in season