Lots of us (including myself) still eat meat and by doing so we often overlook other protein sources from the plant world such as pulses.
Pulses such as chickpeas are small nutritional nuggets and sit exceptionally well in salads, currys and side dishes.
Chickpeas are loved around the globe and are usually present in most peoples cupboards but often we’re not quite sure what to do with them. They get passed off as a side dish, or pureed into hummus. In this dish chickpeas are at the heart of this recipe.
Good for you
Chickpeas are high in fibre and most of us don’t really consume enough of it. Fibre is excellent for your digestive health. But maybe less appreciated, is fibre’s other benefits, such as helping to lower the risk of heart disease due to its cholesterol-lowering effects.
Chickpeas are full of vegetarian protein, B-vitamins such as folate, and minernals including iron. They contain folic acid and managnese so really chickpeas are nutritional masters of their game.
Nutrition aside they are also commendable in that they have a low-glycemic index and are gluten and wheat free.
In this recipe I’ve added a sprinkling of fiery chilli, fresh mint and basil and generous glugs of heart-healthy extra virgin olive oil. The fresh lemon juice gives this dish a burst of zestiness too.
This is a great summer dish but I love it at any time of the year. It can be enjoyed hot or cold and prepared the night or even a couple of days before. A dish you’ll definitely make again and again.
Who loves chickpeas? What is your favourite chickpea dish/recipe?
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Keep Smiling x