Summer Chickpea Salad
Another recipe for the summer days when you just can’t stomach hot food. Chickpeas provide protein and capsicums provide vitamins such as A and C as well as antioxidant carotenoids such as lutein. Nuts have anti-inflammatory properties (but should, ideally, be uncooked).
2 tins of drained chickpeas
4 chopped spring onions
3-4 tbsp pine nuts … you can toast them if you prefer, but I must warn you that you’re making a mono-unsaturated fat into a saturated one by cooking it :)
2 cloves worth of crushed garlic
3 capsicums: 1 red, 1 green, 1 yellow – chopped, but decently sized
Juice of a lemon
1 tbsp olive oil
3 tbsp water
1/4+ cup of chopped coriander
3 tbsp pine nuts
Cook capsicums and onions in garlic until they’re soft, about 5 minutes. (Instead of cooking in oil, you can fry things in a nonstick pan with a bit of water.)
While the peppers are cooling off, throw the chickpeas and pine nuts in a bowl. Blend the ingredients for the dressing.
Add the peppers/onions to the bowl, toss the dressing over and chill as you like.