Tasty Chickpea Salad

6_Tasty Chickpea salad instagram

If you like to meal prep lunches in advance this salad is a great option as it holds well in the fridge for up to 3 days. It’s high in fibre and prebiotics which help to maintain a healthy gut. Chickpeas are a good source of plant based protein and iron and keep you full for hours. The olive oil delivers heart healthy fats whilst the colourful veg delivers a variety of vitamins and antioxidants.  Now that’s food to feel good about.

Ingredients (serves 2- 4)

  • 1 can organic chickpeas, rinsed & drained
  • ½ red/yellow pepper, finely chopped (I use sweet mini peppers)
  • ½ sweet onion, finely chopped
  • 1 small cucumber, diced
  • 1-2 tbsp. black olives
  • ½ cup feta cheese, crumbled
  • 1 tbsp. fresh parsley, finely chopped

Dressing

  • 2 tbsp. extra virgin olive oil
  • 1tbsp. apple cider vinegar
  • 1tsp honey/agave
  • A good pinch of sea salt & black pepper

Method

  • To a large salad bowl, add the chickpeas, peppers, sweet onion, cucumber and olives.
  • In a cup stir together the oil, vinegar, honey and seasoning.
  • Pour the dressing over the salad and mix well to combine.
  • Top with the crumbled feta and chopped parsley and refrigerate until ready to eat.

Note: you can make this a more filling meal by adding some cooked cous cous or quinoa to the salad or serving alongside a piece of chicken/fish etc.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

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Sweet Potato, Quinoa & Feta Salad

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A tasty and filling winter salad…

◊ Make as a light supper then get a couple of lunches out of it the following days.

◊ A high fibre, nutrient dense salad powered with plant protein & iron.

◊ Rocket leaves and apple cider vinegar enhance digestion whilst quinoa, onion & seeds are prebiotic which means they support your gut health.

Ingredients

  • 2 medium sweet potatoes
  • ½ tsp paprika (optional)
  • 1.5 tbsp. olive oil
  • 1 cup quinoa
  • 1 + ¾ cups vegetable stock
  • 4 fistfuls rocket leaves
  • 100g feta cheese, cut into cubes
  • 2tbsp. red/pink onion – very finely diced
  • 2tbsp. toasted seed mix (e.g. pumpkin, sunflower seeds)
  • 1 tbsp. dried cranberries

 Dressing (whisk to together in a cup)

apple cider vinegar twitter

Method

  • Set oven to 200 degrees Celsius. Peel the sweet potatoes and cut into bit sized cubes.
  • Toss with the olive oil & paprika and spread out evenly on a baking tray. Roast in the oven for approx. 20-25 mins, tossing half way through. Remove from oven when tender and caramelized and allow to cool.
  • While the potatoes are cooking, rinse the quinoa under cold water in a sieve then add to a pot of vegetable stock. Bring to a boil then simmer uncovered for approx. 20 mins, stirring occasionally. Turn off the heat, cover pot with a lid then allow to sit for another 5 mins. Fluff with a fork and allow to cool.
  • Add the quinoa to a large salad bowl, stir in the finely chopped onion followed by the sweet potato. Pour the dressing over and mix to combine. *Throw in the rocket and toss the ingredients together with your hands. Top with cubes of feta and sprinkle with the seeds mix and dried cranberries.

Notes: This salad can be served warm or cold and keeps well in the fridge for 2-3 days. *If you plan to get a few days out of this salad, then you could add fresh rocket to each serving as you go instead of mixing it in from the start.

elsa jones logo

Elsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie