Here is a vegetarian salad that exudes freshness, colour, vibrancy, and is packed with nutrients.
Ingredients:
1 cup Chickpeas
¼ medium-sized Romaine lettuce
A small bunch of coriander leaves
¼ medium-sized red cabbage
Small bunch of shallots
1 packet grape tomatoes
1 Ripe avocado
1 tin drained Sweet corn
1 packet Tortilla chips broken into small pieces
¼ Chilli powder
¼ Cumin
½ Garlic powder
½ Onion powder
Salt and pepper to taste
Juice of one Lime juice
50 ml Olive oil
50 ml Red Wine vinegar
Method
Paste:
- Mix together chilli powder, cumin, garlic powder, onion powder, salt, and olive oil to form a paste.
- Mix the paste with chick peas and roast in a pan.
For Dressing:
- In a liquidizer, add coriander, shallots, juice of one lime, olive oil, and red wine vinegar, and liquidize and set aside.
- Pour the liquid mixture into a bowl and mix with the chickpeas.
- Place on an oven pan and roast at 180 degrees for about 10 minutes.
- In a separate large bowl, put the roasted chickpeas, chopped lettuce, red cabbage, tomatoes, sweet corn, avocado, tortilla chips, and toss lightly. Add the dressing and mix.
Suggestions:
-Enjoy as part of a main meal or a light lunch.
-Vary the ingredients according to taste
-After 10 minutes in the oven, if the chickpeas are not roasted to the required taste, add a few more minutes.
-Ensure the chickpeas are at room temperature before combining all the ingredients