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Nettle & Chickpeas Salad

By: Ramona Cuisine from ramonascuisine.com
Updated March 21, 2019
512198-50889

"Such a simple and easy salad to prepare ……. Waw!! ???? I do love chickpeas and we do consume loads – in salads, making own delicious hummus , as a yummy chickpeas snack to beat the sugar cravings, in soups, casseroles, you name it! Protein, vitamins, iron, antioxidants … You just think of it and it is all in this salad. A vegan, fresh yummy power salad made from chickpeas, dry nettles, aubergines, and a nice and refreshing drizzle of lemon juice."

Notes* If using dry chickpeas, rinse those and soak in water- preferably the night before. If you remember change the water at least once. Cook as per package instructions.

I use my pressure cooker so none of this is necessary and most of the time I have canned ones for quickness.
* Zaatar powder is a Middle Eastern spice mix which contains sumac, thyme, roasted sesame seeds, marjoram, oregano and coarse sea salt.

Serves5

Preparation Time15 min

Cooking Time30 min

Ingredients

  • 450 g chickpeas (see recipe notes) (organic) canned or dry
  • 250 g green beans (organic)
  • 2-3 tbsp nettles (organic,dry)
  • 1 large aubergine (organic)
  • 1 large courgette (organic)
  • 1 tbp coconut oil organic
  • 1 tsp zaatar powder
  • 1/4 tsp turmeric powder organic
  • 5 leaves fresh mint (optional)
  • 1/2 lemon or lime (its zest and juice)
  1. Rince the chickpeas and allow to drain properly.

  2. Slice the aubergines into medium slices, slightly salt on both sides and set aside.

  3. In a large deep nonstick frying pan or a shallower cooking pot put tiny amount of coconut oil (1/2 tbsp). Place the courgette cut into small slices and the snapped green beans. Cook on medium fire for about 10-15 min till the courgettes get slightly soft and brown, tossing occasionally.

  4. When cooked sprinkle some salt, freshly ground black peeper, the crushed and chopped garlic, turmeric powder, the zaatar powder, fennel seeds. Add the chickpeas and the dry nettles. Toss and cook for an extra 3-4 minutes. When finished, place in a large bowl to cool.

  5. Meanwhile pat dry the aubergines with a paper or kitchen towel to wipe all the released juice or simply squeeze them in your hands. In a separate pan or the same pot/frying pan after used to cook the beans and the courgette, add 1/2 tbsp coconut oil. Cook the aubergines on both sides on medium fire. Do not add salt as they have absorbed most of the sprinkled salt already. When all cooked add to the chickpeas and give a good old toss.

  6. Zest and juice half a lemon, add the zest and sprinkle the juice all over the salad! Enjoy it, it is so delicious.

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