Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

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.

Category

Sides & Salads

Tags
beans, beansalad, chickpeas, glutenfree, healthysalad, salad, saladrecipes, sprouts, sugarfree, vegan, veganrecipes
No Comments

Sorry, the comment form is closed at this time.