Chickpeas are packed full of nutrients and milk in taste, so they are really versatile to combine with different flavours. This salad, from Sarah Tanner’s new cookbook, GLO, is both fresh, zingy and fiery which makes it a delight to eat when you just don’t quite know what you feel like!
Serves 4
1 can chickpeas, rinsed and drained
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
½ teaspoon harissa spice
2 carrots, peeled and ribboned into thin strips
2 medium beetroots, peeled and thinly sliced
½ red cabbage, thinly sliced
1 avocado cut into quarters
For the lemon tahini dressing
1 can chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
2 teaspoons ground coriander
½ cup pure filtered water
pinch Himalayan mineral salt
pinch of fresh ground black pepper
How To
Marinate the chickpeas in the lemon juice, olive oil and harissa.
Meanwhile, prepare the lemon tahini dressing and set aside.
Heat a little olive oil in a pan and gently cook the chickpeas for around 5-7 minutes, stirring often.
Spread the dressing on the plates, topped with the carrots, beetroot, cabbage and avo with the chickpeas poured over and finished with a garnish of mirco greens if you like.
