Spiced Chickpeas & veg salad
Pacifies Vata - Pitta - Kapha
Healthy Ayurvedic Spring salad with roasted turmeric chickpeas and seasonal vegetables
Ingredients for 2
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1 courgette
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1 bunch of carrots (5/6)
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1/2 Fennel
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500 g baby spinach
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1 Tsp cumin powder
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1 Tsp Turmeric powder
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1 Tsp ghee or olive oil or coconut oil
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1 shallot
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2 garlic cloves
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Sea salt
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Black Pepper
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optional - 3 leaves of sage
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optional - Squeeze of lemon
Instructions:
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Wash the vegetables
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Slice the carrots in half. Slice the courgettes in little sticks. Slice the fennel in long thin strips
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Add ghee in pan, add slices veg, add cumin powder or seeds. Mix well. Leave to cook for about 5-10 min. You can add a bit of water if you notice the vegs sticking to the pan.
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Add sliced shallots and garlic. Add sage if using. Mix well. Leave for 5 more minutes.
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Finally add the washed baby spinach. Leave for a few more minutes and then remove pan from hob.
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In another pan, mix cooked chickpeas with turmeric powder and ghee / oil. Cook for 5 minutes.
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Mix the cooked veg with the chickpeas. Mix well. Add sea salt and black pepper. Squeeze of lemon if you wish. Enjoy!