Recipe with Chickpeas
Chickpeas are one of the tastiest, nutritious and most versatile of the pulses.
They are loaded with proteins, fibre, vitamins B, E, K, beta carotene.
Chickpeas also provide plenty of iron and they contain zinc, which enhances immunity.
Chickpea salad with spinach and cumin recipe.
1 can chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper, sea salt and freshly ground black pepper, to taste
3 tablespoons- plain yogurt
1 tablespoon- orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon of honey
2 handfuls of baby spinach leaves
1 tablespoon coarsely chopped fresh mint
1. In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.
2. In another small bowl, stir the yogurt, orange juice and zest, and honey.
3. Divide the spinach leaves among 4 plates. Spoon the chickpea mixture over the spinach. Top with the yogurt sauce and sprinkle with the mint.
This tasty recipe with chickpeas is easy to prepare and can be stored overnight in the fridge for a next day lunch.
As mentioned above this salad is full of plant based proteins so why not to have it on your meatless day?
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