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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

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.