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

Dressing

Juice of a lemon

1 tbsp olive oil

3 tbsp water

1/4+ cup of chopped coriander

3 tbsp pine nuts

Instructions:

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.