Spiced Chickpeas & veg salad
Pacifies Vata - Pitta - Kapha
Healthy Ayurvedic Spring salad with roasted turmeric chickpeas and seasonal vegetables
Ingredients for 2

  • 1 courgette

  • 1 bunch of carrots (5/6)

  • 1/2 Fennel

  • 500 g baby spinach

  • 1 Tsp cumin powder

  • 1 Tsp Turmeric powder

  • 1 Tsp ghee or olive oil or coconut oil

  • 1 shallot

  • 2 garlic cloves

  • Sea salt

  • Black Pepper

  • optional - 3 leaves of sage

  • optional - Squeeze of lemon


  1. Wash the vegetables

  2. Slice the carrots in half. Slice the courgettes in little sticks. Slice the fennel in long thin strips

  3. 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. 

  4. Add sliced shallots and garlic. Add sage if using. Mix well. Leave for 5 more minutes.

  5. Finally add the washed baby spinach. Leave for a few more minutes and then remove pan from hob.

  6. In another pan, mix cooked chickpeas with turmeric powder and ghee / oil. Cook for 5 minutes.

  7. Mix the cooked veg with the chickpeas. Mix well. Add sea salt and black pepper. Squeeze of lemon if you wish. Enjoy!