High Protein Salad – Chickpeas With Roasted Spices
This high-protein spicy chickpeas make this salad a comfort serving with the freshness of cucumbers and carrots in any season for lunch or dinner.
Ingredients
- 1 tbsp olive oil
- 1 tbsp olive oil extra
- 1 tsp ground fennel seeds
- 1 tsp maple syrup
- 1 tsp ground cumin
- ½ tsp sea salt flakes
- 2 tbsp lemon juice
- 1 tsp sweet smoked paprika
- 2 x 400 gm cans chickpeas garbanzo beans, drained
- ½ cup vegan cheese grated
- 3 carrots peeled and shredded
- 2 cucumbers shredded
- 1 cup mint leaves
- 1 cup coriander cilantro leaves
Instructions
- Start by heating oil in a medium non- stick frying pan over high heat. Add the oil, paprika, fennel seeds, cumin and salt to the pan and cook for a minutes or until you can smell the aroma. Be sure not to over cook the spices as it will lead to a bitter taste.
- Add the chickpeas to the pan and cook for about 5 minutes while continuously stirring in such a manner that the chickpeas are toasted and coated in the spices.
- In a separate bowl toss the carrots, mint, lemon juice, coriander and maple syrup in extra oil.
- Top the mix with the chickpeas and your high protein vegan salad is ready to serve with optional sprinkle of grated vegan cheese.