Green. Zesty. Herby. Trendy

This salad is fresh combination of ingredients, which truly awaken your taste buds. 

The chickpeas provide a good source plant-based protein. Chickpeas provide all the essential and non-essential amino acids, which are the building blocks needed to make proteins in our body. The soluble and insoluble fibre in chickpeas is important in promoting gut health, as well as improving cholesterol levels and blood sugar control.

The chickpeas are not the only fibre-giving ingredients in this salad. The large amount of greens as well as well as the zucchini, only add to the gut-healthy promoting blend. Zucchinis contain a good source of health-protecting antioxidants and phytonutrients, including vitamin C, beta-carotene, manganese, zeaxanthin, and lutein.

Let’s not forget our sulforaphane containing greens, spinach, rocket, parley and coriander- its all about promoting detoxification and reducing oxidation in the body.

The curcumin from turmeric and olive oil work together in ‘switching off’ your anti-inflammatory pathways.

Sprinkled with some sunflower seeds, the salad I finished off with some vitamin E, magnesium and manganese.

Rocket, Zucchini and Roast Chickpea Salad

Ingredients
(Serves 6)

 Salad

1 box baby spinach (80g)
1 box wild rocket (80g)
1 handful of fresh coriander
1 handful fresh parsley
1 tin chickpeas
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon turmeric
1 packet baby marrows (350g, 10 baby marrows)
1 tablespoon olive oil
½ teaspoon sesame oil
¼ block parmesan for shavings
2 tablespoons sunflower seeds
Salt to taste

Dressing 

1 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
½ teaspoon honey
2 teaspoons water
Salt and pepper to taste

Method 

Salad

1 Pre-heat the oven to 180^◦ Strain and rinse the chickpeas. Pat them dry with a paper towel.
2 Place the chickpeas onto a roasting tray lined with baking paper. Pour 2 teaspoons of olive oil as well as the cinnamon, nutmeg, cumin and   turmeric over the chickpeas and mix it all in. Roast the chickpeas for 25-30 minutes until crunchy.
3 Using a mandolin or a vegetable peeler and slice the zucchini into long strips.
4 Place a non-stick pan onto a medium heated stove and heat the rest of the olive oil.
5 Pop the zucchini strips into the pan, sauté for 4 minutes sprinkling it with salt and sesame oil.
6 In a large bowl, place the rocket and baby spinach.
7 Wash, chop and then scatter the coriander and parsley around the salad.
8 Place the zucchini strips in the middle of the greens.
9 Scatter the roasted chickpeas and sunflower seeds.
10 Grate the parmesan into strips and sprinkle them around the salad.

 Dressing

1 In a dressing jar, add the olive oil, mustard, apple cider vinegar, lemon juice, honey, water and salt and pepper.
2 Mix together well.
3 Pour over the salad just before you are ready to eat.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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