Chickpea Salad
May 27, 2021
If you're struggling with time to meal prep, keep it simple! This is a tasty dish that takes under 15min to prepare and requires very little cooking.
INGREDIENTS
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400g can chickpeas
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1 bunch parsley, fresh
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1 lime (zested and juiced)
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1 clove garlic
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3 tbsp olive oil
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Salt & pepper to taste
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1 beetroot, pre-cooked***
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1 orange (sliced thinly)
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1 tbsp pumpkin seeds
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1 tbsp sesame seeds
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1 tbsp capers
DIRECTIONS
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Drain the chickpeas and give them a good rinse. Put them in a bowl.
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Chop the parsley in a food processor. Add the lime zest & juice, garlic, olive oil, salt, and pepper, and blend it until it's green and smooth.
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Add the ‘parsley dip’ to the chickpeas and give it a good toss. Add some salt to taste, and get it on a plate.
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Slice the orange and beetroot into small pieces and add to the chickpeas.
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Sprinkle the salad with the seeds and capers, and enjoy!
***You can buy pre-cooked baby beetroots from the supermarket (like Coles or Woolworths), or you can cook ahead of time.
This recipe is approved for our following Healing Diets:
- Adrenal Healing Nutrition Plan (post-2-week blood sugar reset, or sub the feta for a nut-based feta)
- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity
- Vegan
- Dairy-free
Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner
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