Chickpea salad, tahini dressing with pan-fried salmon

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Ingredients

– 1 punnet cherry tomatoes, cut in half
– 2 Lebanese cucumbers, seeds removed and diced
– 1 red onion, diced
– 1 bunch of asparagus, sliced very thin
– 2 cans of chickpeas, drained, washed and dried
– 2 tbsp olive oil
– 100g pine nuts
– 1 tbsp of ground cumin
– 2 tbsp tahini
– Juice of 2 lemons
– 1 clove of garlic, finely grated
– 1 tbsp honey
– Salt and pepper to taste
– 1/2 bunch basil, torn
– Protein (or not) of your choice, chicken and salmon work well.

Method

1. For the salad dressing, mix the tahini, lemon juice, garlic, and honey together and season.
2. Toast your pine nuts until golden brown.
3. Once the chickpeas are dry, place in a hot pan with olive oil. Toss and season with salt and ground cumin.
4. Mix the chickpeas with the pine nuts, cherry tomatoes, red onions, asparagus, and basil and dress with the tahini dressing.
5. Serve with your choice of protein or eat by itself.
6. This is a great meal prep salad as it keeps well in the fridge and doesn’t wilt.

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