Ingredients
- 2 x 400 g can organic chickpeas, drained and rinsed
- 1 small to medium carrot, julienned (cut into matchsticks)
- 1 small zucchini, julienned. (cut into matchsticks)
- 7-8 packed in oil sun-dried tomato halves, drained and finely chopped (40 g)
- 200 g fresh peas, in the pod, shelled (alternatively, sugar snap peas)
- 2 cloves garlic, minced
- 3 tablespoons roasted sesame oil
- 1 1/2 tablespoons good-quality red wine vinegar
- 2 tablespoons sunflower seeds, light toasted
- 2 tablespoons sesame seeds, lightly toasted
- Sea salt and freshly ground pepper, to taste
Instructions
- In a salad serving bowl, add the chickpeas, carrot, zucchini, sun-dried tomatoes, fresh peas and garlic.
- Drizzle with the roasted sesame oil and vinegar. Toss to combine.
- Add the toasted seeds and toss again. Season with salt and pepper. Taste and adjust seasoning accordingly.
- Enjoy!
Nutrition
Notes
- I use a heavy bottomed skillet to toast the seeds. No oil is needed, just a hot dry skillet. Lightly toast the sunflower seeds and sesame seeds over medium heat until aromatic and golden. Play close attention and shake the skillet frequently for even browning. Remove the seeds from the skillet immediately so they do not continue to brown.
- If you aren’t following a vegan diet, this salad is also tasty with the addition of mini mozzarella balls. Leave them whole or chop them up.
- I say there is no substitute for fresh peas right out of the pod. So if you can’t get them, I suggest skipping them or try substituting them with sliced sugar snap peas.