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).



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


  • 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


  • 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


  • 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


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.



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.



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


  • 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)


  • 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


Use tomatoes if Mango isn’t in season
Vegan Sushi Rolls

Vegan Sushi Rolls

I used to love sushi, so now I have to be inventive with new recipes. The variations are endless and actually I love them. You can use soaked walnuts with spices for mock tuna, you use black rice and plenty of freh raw veggies and avocado. Perfect raw food to have these spring and summer days. I also love dipping sauce. Shop bought have plenty of sugar but making your own  is easy.

vegan sushi

I also use Doterra essential oils. They are powerful and add beautiful flavour to your food. If you want to know more how to use Dottera essential oils for cooking – book this webinar on my Events page.

essential oils


vegan sushi

Mock Tuna vegan sushi rolls and dipping sauce

Perfect version of regular suhi. This vegan one is great finger food. For variation instead of using Nori Sheets use shaved strips of courgettes, cucamber, mooli or Daikon radish; instead of mock tuna use black rice; you will need sushi mats and piping bag
Prep Time 5 hrs
Servings 4


  • 150 g walnuts , soaked for 4 hours, drained and rinsed
  • 2 tbsp fresh lemon or lime juice add more if you like to
  • 1 1/2 tbsp virgin olive oil
  • 1 1/2 tbsp Tamari sauce
  • 1/2 medium carrot, chopped
  • 1/2 tsp garlic powder
  • 1 slice of fresh ginger (with skin), 3mm thickness
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tbsp fresh basil
  • 1/4 onion, finely diced
  • 1 tbsp sesame seeds

Dipping sauce

  • 2 tbsp fresh orange juice
  • 1 tsp fresh orange zest
  • 1 dsp (deep spoon) tamari sauce
  • 1 dsp sesame oil
  • 1 dsp maple syrup (optional)
  • 1 dsp chopped ginger
  • 1 dsp sesame seeds
  • 1 drop Doterra essential oil (ginger, lemongrass and lemon) - optional but tastes amazing

Raw Nori sheets

  • 2-3 Nori sheets
  • 1/4 of head of white or red cabbage or butter lettuce
  • 1/2 cucamber, cut julienne
  • 1/2 red pepper, cut julienne
  • 1 cup black rice cooked (use instead of mock tuna)
  • 1/2 avocado , cut into thin strips


  • Place all ingredients (walnuts to ginger) except the herbs, onion and sesame seeds in a food processor and process into a paste add water in very small increments if it needs binding. Spoon into a mixing bowl.
  • Stir in the herbs, onion and sesame seeds.
  • Cover and store in the fridge for up to 3 days

Dipping Sauce

  • Combine the ingredients in a bowl and stir together, adjusting the flavour as required. Pour into dipping bowls ready to serve.


Assembly sushi using mat and nori sheets. Check my videos on Facebook or You Tube. Aim for fun not perfection. In order to bind the sheets at the end use a bit of dipping sauce or miso paste so it sticks. Enjoy!
Original recipe by CNM modified by M.Mateja