Chickpea & Tahini Salad

Ok, I LOVE anything tahini - sweet & savoury, and this salad is no exception. I whipped this up for a picnic the other week - it’s super quick & so simple :) 

INGREDIENTS

CRUNCHY ROASTED CHICKPEAS

• 2 cups cooked chickpeas
• 3 tbsp olive oil
• 1/4 tsp sea salt
• pinch pepper

SALAD & DRESSING

• 1 head romaine lettuce (680 g), chopped
• 1/3 cup tahini
• 1/4 cup water
• 3 tbsp lemon juice
• 2 tsp dijon mustard
• 1/8 tsp fine sea salt
• 1 clove garlic , finely chopped (optional)
• pinch pepper

DIRECTIONS

• Make the crunchy roasted chickpeas: Pre-heat oven to 200C. Line a baking tray with baking paper. Pat the chickpeas very dry and toss into a medium bowl with the olive oil, sea salt and pepper. Toss to combine. Pour the seasoned chickpeas onto the baking tray and roast until crunchy and golden, 30 to 35 minutes. Stir after 20 minutes for an even bake. Let cool.
• In a large salad bowl, add the romaine lettuce,
• The make the dressing: In a small mixing bowl, whisk together the tahini, water, lemon juice, dijon mustard, sea salt, garlic and pepper. 
•  Pour the dressing over the lettuce. Toss to combine. 
• Sprinkle with the crunchy roasted chickpeas.

Approved diet: Adrenal Diet

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.