The roast chickpea part of this delicious low GL (slow releasing energy) recipe is also fantastic as a snack. The texture of chickpeas change when they are cooked in this way and they are crunchy with a slightly chewy texture making them irresistible and nutritious on their own or sprinkled over a salad.
you can double the quantities of the recipe and keep it in the fridge for a few days for lunches. Planning what you will eat and having healthy nutritious options to hand plays a vital role in helping you move closer towards achieving your health goals.
Serves 2
Ingredients
140g quinoa rinsed and drained
390 ml water
1tsp low salt vegetable stock powder
1 can of chickpeas, drained
2tbsp olive oil
1 tsp ground cumin
1 clove of garlic crushed
Grated zest of 1 lemon and the juice
1 tbsp sesame seeds
1 tbsp mixed seeds
2 tbsp parsley, chopped
1 handful basil, chopped
1 handful mint, chopped
Black pepper
1.Preheat the oven to 200°C.
2.Cook the quinoa in a pan with the water and the veggie stock powder and bring it to the boil. Cover and reduce the heat so that it simmers gently for 115 minutes or until all the water is absorbed and the grains are soft and fluff up easily.
3.whilst the quinoa is cooking, drain the chickpeas and rinse them well and put into a baking tray, tossing them with the olive oil, cumin garlic lemon zest and the lemon juice and sesame seeds.
4.Place the roasting tin in the oven and cook for 30 minutes shaking them half way through so that they have a chance to turn and so that they don’t stick.. Be careful not to burn the sesame seeds.
5.Meanwhile, mix the freshly chopped herbs into the cooked quinoa, drizzle with olive or flaxseed oil (this oil is high in omega 3) and scatter with the mixed seeds.
6. Mix the chickpeas in when they are cooked, or scatter over the top. Season with black pepper.
This salad is ideal paired with some slices of grilled haloumi cheese. You can also build up a salad bowl around it, with mange tout, half a sliced avocado, nectarines like the image above.
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