Sweet Ginger and Spiced Chickpea Salad
Sweet Ginger and Spiced Chickpea Salad
By Namit Kathoria
Preparation time: 20-30 minutes
Serves 4-6 portions
Ingredients:
Salad
1 handful of lettuce leaves shredded
2 cups watercress
2 cups cherry tomatoes
2 mandarins split into segments
1 yellow pepper diced
1 carrot grated
1 avocado pitted and peeled (flesh retained as close to the skin as possible) and diced
1 small handful fresh coriander
⅓ cup goji berries
Chickpea mixture
2 tablespoons olive oil
⅓ cup raisins
1 jar (500-600g) chickpeas rinsed and drained
4 large shitake mushrooms sliced
1 ½ teaspoons garlic powder
¼ teaspoon ground black pepper
2 teaspoons coriander powder
¼ teaspoon hot paprika
1 teaspoon garam masala
¼ teaspoon turmeric powder
1 tablespoon tamari sauce
Dressing
1 ½ inches ginger (keep peel on) grated
1 ½ tablespoon tamari sauce
⅓ cup mineral water
3 tablespoons olive oil
2 tablespoons apple vinegar
Juice of 1 lemon
2 teaspoons maple syrup
Preparation:
- Heat up the 2 tablespoons of olive oil from the chickpea mixture in a large wok. When the oil is hot add in all the rest of the chickpea mixture. Cook for about 10-12 minutes on a medium to high heat stirring constantly.
- Whilst the mixture is cooking mix together the dressing ingredients. Also put together the salad ingredients. Taste the dressing and adjust the flavour to your liking. Once the chickpea mixture is cooked taste and adjust the seasonings too if you need to.
- Serve up the salad ingredients, top with the chickpea mixture and finally pour on the dressing.
Did you know?
Mushrooms naturally contain formaldehyde. Studies have shown that if you cook the mushrooms for at least 6 minutes, you denature the formaldehyde.
Where does your protein come from?
It comes from the chickpeas which like all legumes are a good source of protein.
To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.
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