ats
tgh
Well my sister made this light, refreshing and satisfying salad for lunch last week and may I say: it was amazing.
Perfect on its own as a lunch, also as a side and you can have it as dinner as well.
It’s vegan, gluten-free and loaded with antioxidants.
As with most recipes at Beauty Bites you can make this salad in almost no time. I know we all don't like to cook for hours when we’re hungry and busy.
This is just another way to use my all-time favorite combination of chickpeas, basil and tomatoes. Add some sesame seeds and lots of onions and you’ll be happy for the rest of the week.
Ingredients
- 1 can chickpeas (400g)
- 2 tbsp sesame seeds
- 1 small red pepper
- ½ cup cilantro (chopped)
- 10 basil leaves
- 1 tbsp sesame oil / olive oil
- 2 spring onions
- 1 normal onion (small)
- 1 tsp balsamic vinegar
- 1 tsp nigella seeds (optional)
- 2 big tomatoes
- 1 carrot (optional)
- salt to taste
Instructions
- Rinse and drain chickpeas and place in a large salad bowl.
- Chop pepper, cilantro, onions, tomatoes, carrots. Add to chickpeas in the salad bowl.