Sprouty Chickpea Salad with Tahini Yoghurt

Fruit in salads add amazing flavour plus quality carbohydrate sources, vitamins, minerals, antioxidants and fibre. This delish salad couples apples and chickpeas with crunchy sprouts, celery, herbs and a beautiful tahini yoghurt dressing. It keeps really well so make a big batch and add a different protein each day, to mix it up. 

 

Ingredients:

2 cups Spiral Organic Chickpeas 

1 cup mung beans

1/2 cup alfalfa sprouts

2 cups rocket

2 stalks celery, finely chopped

1/4 cup parsley leaves plus finely chopped stalks

1/4 bunch basil, leaves roughly torn

3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too)

4 spring onions, white part finely chopped

1/2 cup Life Force Organic Australian Walnuts, roughly chopped

1/4 cup Lotus Organic Currants  

3 tablespoons mini capers

1 green apple, finely sliced

3 tablespoons Melrose Organic Extra Virgin Olive Oil

2 tablespoons Bragg Apple Cider Vinegar

Sea salt and black pepper

 

Tahini yoghurt dressing:

3/4 cup Marrook Farm Greek Style Yoghurt   or use Coyo Natural Coconut Yoghurt   for dairy free

1 1/2 tablespoon Spiral Organic Unhulled Tahini 

 

Method:

In a large mixing bowl toss together chickpeas, mung beans, alfalfa, rocket, celery, herbs, spring onions, walnuts, raisins, capers and apple. Drizzle extra virgin olive oil and apple cider vinegar over the salad, and season with sea salt and black pepper before tossing again gently. In a small bowl whisk together yoghurt and tahini. When ready to serve, arrange onto a large serving bowl or platter with dollops of tahini yoghurt.