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]
[email protected]

Instagram Slider

  • High up on the fave cookies list of all time!!!
    7 hours ago by brownpapernutrition High up on the fave cookies list of all time!!! Rosemary almond and chocolate - best combo Take about 5 minutes to whip together with simple ingredients on hand, taste amaaaaaazing Vegan, gluten free and the best lil treat - one of my pregnant besties devoured most of the batch I took over for a cuppa the other day so if not make them just for you make them for someone else and pass on a lil home cooked lovin. I posted this recipe a few back but will do so again in the comments below. Much love from the
  • The only love I have for winter is for soups
    4 days ago by brownpapernutrition The only love I have for winter is for soups, eggs however, I love year round! Popped these foodie loves into a delicious wintery dish – THAI ZUCCHINI EGG LAKSA – which is ticking ALL the boxes for flavour, nutrition, protein punch, plus it’s satisfying but you feel light after eating – winning!!! Recipe now up on the blog!  @australianeggs   #winterwarmers   #australianeggs   #sp 
  • Oat and coconut loaf from the loaf queen herself loooooove
    3 days ago by brownpapernutrition Oat and coconut loaf from the loaf queen herself loooooove this recipe it kind of reminds me of an Anzac Biscuit in a loaf??? Try! I’ve popped the recipe up - link in my bio. Love from the Snowy Mountains! Jacq xx
  • Good morning from the Snowy Mountains!!!  Currently road tripping
    4 days ago by brownpapernutrition Good morning from the Snowy Mountains!!! ⛰ Currently road tripping but after the 430am start we be there sooooon! ☕️ So excited to get on the mountain again and see my little man on a snow board for the first time. Meeting our fam there, be so rad to have that time together, ski our lil hearts out and eat big yummy meals at the end of the day before doing it all over again yewwwww. Packed some of the meals from  @brownpapereats  for us all too. Gah so excited !!!!! Have an awesome day y’all!!!!! Love Jacq
  • When the peeps say MORE MEXICAN we deliver legit but
    2 days ago by brownpapernutrition When the peeps say MORE MEXICAN we deliver, legit, but to your doorstep!!!!  @brownpapereats  Orders close tonight for our delivery next Tuesday, now delivering to Sydney CBD!!! ON THE MENU THIS WEEK: HEAVENLY LENTIL LASAGNE (VEGETARIAN) CHICKPEA FELAFEL BALLS WITH BROCCOLI RICE AND TAHINI YOGHURT (VEGETARIAN ) THAI SWEET POTATO CURRY (VEGAN) ROAST PUMPKIN AND BLACK BEAN CHILLI NACHOS (VEGAN) CAULIFLOWER AND ROSEMARY FRITTATA (VEGETARIAN) MEXICAN SOUP (VEGAN) VEGAN RAINBOW LASAGNE (VEGAN) PUMPKIN AND BASIL FRITTATA (VEGETARIAN) TOMATO AND CARROT SOUP (VEGAN) Order via www.brownpapereats.com can’t wait to nourish you!!!

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.