Nature’s savoury and humble treat, with numerous health benefits (protein and fibre to name two), have always held their own in any dish at my dinner table. When mixed in a salad, they provide a filling compliment, in stews they bring warming comfort and as a side to meats and roasted vegetables, are the perfect accompaniment.
Although summer is on it’s way out, one still can’t resist those lovely fresh summer meals, but with fall around the corner, a heartier component is often required.
This fragrant dish goes really well with lamb and roasted vegetables, the dressing is light but not underwhelming in flavour. I recommend you include it at the last of your BBQs.
One can of chickpeas, drained and rinsed (use organic and unsalted if possible)
A bunch of mint, roughly chopped
One spring onion, sliced
1 tbsp olive oil
Juice of half a lemon
1tbsp vinegar of your choice (I used balsamic)
1/2tsp coconut sugar
Freshly ground black pepper and sea salt
Toss the chickpeas, mint and spring onion in a serving bowl.
Combine the olive oil, lemon juice, vinegar and coconut sugar well and mix with the chickpea medley.
Season with a little sea salt and freshly ground black pepper and serve.