A bit like a traditional Turkish Shepherd's salad my chickpea salad also uses lots of chopped up tomatoes, cucumber and fresh herbs as a base instead of the usual lettuce leaves. The great thing about this is you won't need to worry about your lunch going soggy as there are no leaves. The dressing is inspired by the traditional Moroccan chermoula dressing.
What you'll need (to make one big bowl for your refridgerator)
500g cherry tomatoes
1 tin of chickpeas
100g fresh coriander
100g fresh parsley
For the dressing
2 tablespoons of extra virgin olive oil
juice of 1 lemon
2 tablespoons of apple cider vinegar (unfiltered, with 'the mother')
0.5 teaspoon of ground cumin
0.75 teaspoon of paprika
2 cloves garlic (Crush and dice)
- Combine the ingredients for the dressing. Set aside.
- Quarter the cherry tomatoes, finely dice the cucumber, the onion, peppers and fresh herbs. Toss in a large salad bowl.
- Add the chickpeas.
- Drizzle over the dressing and combine. Et voila!
This will last in your refridgerator for at least 3 days and you'll get around 5 large portions. Lunches sorted!
Some of the benefits
- Chickpeas provide a great source of protein, helping keep your blood sugar balanced, your energy levels stable as well as your mood and your weight
- It's anti-inflammatory thanks to the cumin which supports inflammatory pathways in the body and the alkalising veggies
- Coriander leaves contain natural antihistamines, vitamin C and bioflavonoids
- Parsley contains volatile oils and flavonoids which have been shown to inhibit tumor formation in animal studies and particularly tumor formation in the lungs
- Parsley is a good source of folic acid, one of the most important B vitamins and a critical nutrient for proper cell division.
- Peppers, tomatoes and cucumber are bursting with vitamin C, antioxidants and flavonoids