Chickpea and Chermoula Salad

Chickpea and Chermoula Salad

Chermoula Dressing
1/2 cup sunflower seeds (soaked)
1/2 cup almonds (soaked)
3 Tbsp rice bran oil
3 Tbsp apple cider vinegar or lemon juice
1 tsp salt
1 tsp each ground cumin, coriander and turmeric
1 small garlic clove, crushed

Salad
1 cup sprouted (or cooked) chickpeas
½ bag baby spinach leaves
Cherry tomatoes, halved
2-3 Tbsp coriander, chopped (optional)

To make the dressing, place all ingredients in an air-tight jar and shake well. Will keep for at least 5 days.
To make the salad, combine all ingredients, and toss through the dressing.

Hummus in a hurry

"Hummus is to vegetarians and vegans what air is to the rest of humanity" Veganomicon

You really don't need a recipe for hummus, but I find myself writing this one down for people quite often. Certainly, you can buy some great hummus at pretty much every supermarket even in the most rural parts of New Zealand - but nothing beats home made.

I like my hummus quite thick for sandwiches. I particularly love a wholegrain roll with hummus, sliced avocado and tomato - it is my favourite lunch at the moment.

If you prefer a thinner hummus you can add water - start with 2 Tbsp and go up from there. I tend to be quite light on the tahini and heavy on the lemon juice - its all about personal preference. I use a 'whizz-stick' (immersion blender) as I can never be bothered dragging the food processor out, but the food processor or a full blender would make it much smoother.

Hummus

1 x tin chickpeas, drained and rinsed
1 Tbsp olive oil
juice of a large lemon
1 Tbsp tahini paste
1 clove garlic, minced
Large handful parsley or coriander
Salt, pepper and chilli flakes (to taste)

Place all ingredients in a large bowl, and puree using an immersion blender.

Quinoa and Chickpea Salad

This is a great lunch or side dish for a main meal.

1 cup quinoa (red or white)
1 can chickpeas, drained and rinsed
1 large handful each coriander and parsley finely chopped
1/2 each yellow and red capsicum
1 ripe avocado, peeled and diced

Dressing
juice of 1 large lemon
2 Tbsp extra virgin olive oil
good pinch of chilli flakes or ground black pepper
pinch of ground sea-salt

Firstly, cook the quinoa. Place the quinoa in a sieve and rinse well in cold water, then cook for approximately 12 minutes in a saucepan of boiling water until tender.

While the quinoa is cooking, made the dressing in a large salad bowl, and then add the chickpeas, herbs, capsicums and avocado. Add the cooked quinoa and toss well to combine. Season to taste.

Morroccan Chickpeas

I have never been to Morrocco, but its one of those places that evokes all sorts of exotic fantasies for me ... mainly involving beautiful architecture, bustling markets, stunning fabrics and amazing food.

This dish is loosely based on a recipe I found in a Moroccan cookbook but simplified considerably. Its lovely with rice or couscous with a dollop of sour cream.

It freezes beautifully so I often quadruple the recipe and stock up the freezer.

Morroccan Chickpeas

spray oil
1 small onion finely chopped
2 large cloves garlic, minced
1-2 tsp each ground cumin, coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper - more to taste
1 tsp fresh ginger, minced (optional - its nice but I often don't bother)
2 tin chick peas (garbanzo beans) drained
1 tin chopped Italian tomatoes
1 cup vegetable stock (powdered is fine here)
salt and pepper to season

In a large frypan coated with spray-oil, brown the onion, garlic and spices. Then add in the tomatoes, stock, and chickpeas. Cook on a medium heat until the sauce thickens and reduces.