Spring Chickpea Nest
This month’s recipe is inspired by the chirping birds and the blooming theme of spring. The dish includes earthy colors as well as chickpeas, and a little nest of fibrous vegetables to hold it together. The neat thing is that this recipe did not require any cute animals, but still holds nutritionally dense ingredients that will fill you up.
This spring inspired recipe incorporates natural monounsaturated fats (from the avocado), protein (from the chickpeas), Iron, dietary fibre, antioxidants and a whole lot of flavour. The meal feels super light in your stomach but I find that it’s great as a lunch.
The dish is easy, trendy, fun to make (spiralizing!), and most importantly it’s pretty (haha just kidding that’s not the most important).
Okay let’s get started.
- 1 cup of Chickpeas (1 can or boiled)
- 1 tbsp olive oil
- ½ tsp paprika
- Salt & pepper to taste
- 1 medium carrot (grated)
- 1 medium cucumber (grated)
- 1 green onion (finely chopped)
- Sesame seeds
- ½ avocado
- Juice of ½ lemon
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1 ½ tbsp Dijon mustard
- ½ tbsp olive oil
- 1 clove garlic (minced)
- Salt and pepper to taste
Preheat the oven to 400o F and pat dry chickpeas (canned or boiled). Toss with oil, lay evenly on a baking sheet and bake for 30 minutes (until crispy). Cool then toss with paprika and salt and pepper.
Meanwhile… (as the oven is preheating)
- Grate the carrot and cucumber (like grating cheese) after rinsing well with water.
- Whisk together lemon, Apple cider vinegar, maple syrup, Dijon, finely chopped garlic, salt, pepper.
Pour 2 tbsp of dressing over 2 cups of carrot and cucumber “noodles”. This will be the chick nest!
Place ¼ cup of roasted chickpeas in the centre of the grated vegetables, cut up your favourite herbs after rinsing them, then lay on top on the nest. Sprinkle the dish with white sesame, sliced avocados and you’re set!
Nutrition: Calories: 400| Fat: 17g| Cholesterol: 0 mg| Sodium: 53.6 mg| Carbs: 60g| Fibre: 14.8g| Sugar: 20g| Protein: 13.5g| Vit A: 214%| Vit C: 38%| Calcium: 10%| Iron: 15%|