• Description:

    This salad is perfect if you’re looking for healthy lunch ideas. As a gluten-free source of protein and fibre, the chickpeas provide some much-needed nutrients and will have you feeling fuller for longer. Light yet tasty, the salad is especially divine on warm summer days. Delicate flavours coupled with fresh ingredients will leave you feeling ready to make the most of the great weather.

  • Ingredients:

    Salad Dressing
    10 ml sesame oil
    15 ml rice vinegar
    30 ml water
    15 ml soy sauce
    15 ml pickled ginger, chopped
    45 ml coriander, chopped
    10 ml brown sugar

    2 cans (410 g each) of chickpeas, drained, or 500 ml cooked brown lentils
    4 soft dried apricots, cut into pieces
    125 g mixed salad greens (rocket, mizuna, cos lettuce or baby spinach)

    2 spring onions, chopped
    60 ml pecan nuts, chopped
    250 ml fresh fruit, sliced
    A bunch of fresh radishes
    A few slices of goat’s cheese rolled in pepper or a few spoonfuls of low-fat cottage cheese

  • Method:

    1. Mix the salad dressing ingredients and set aside.
    2. Mix the chickpeas, apricots, spring onions and nuts. Moisten with some salad dressing and spoon the mixture onto a salad platter.
    3. Arrange the salad greens, fruit, radishes and cheese on the platter. Serve with the remaining salad dressing.