GF : DF : RSF : V
Serves 4 as a side
Ingredients:
2 cups cooked chickpeas (about 2 tins organic chickpeas, rinsed and drained)
1 cup mung beans
1/2 cup alfalfa sprouts
2 cups rocket
2 stalks celery, finely chopped
1/4 cup parsley leaves plus finely chopped stalks
1/4 bunch basil, leaves roughly torn
3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too)
4 asian shallots, white part finely chopped
1/2 cup walnuts, roughly chopped
1/4 cup raisins/sultanas/currants (whatever is on hand)
3 tablespoons mini capers
1 green apple, finely sliced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
Sea salt and black pepper
Tahini yoghurt dressing:
3/4 cup greek natural yoghurt or use coconut yoghurt for dairy free
1 1/2 tablespoon tahini
Method:
In a large mixing bowl toss together chickpeas, mung beans, alfalfa, rocket, celery, herbs, shallots, walnuts, raisins, capers and apple. Drizzle extra virgin olive oil and apple cider vinegar over the salad, and season with sea salt and black pepper and toss again gently. In a small bowl whisk together yoghurt and tahini. When ready to serve arrange onto a large serving bowl or platter with dollops of tahini yoghurt.
