Basil Chickpea Bowl

Salad

• 200g (1 cup) , dried

  OR 480g (2 cups) canned

  Chickpeas

• 200g (2 medium tomatoes)

  Tomatoes

• 250g (3 peppers)

  Bell peppers

  Alternative: Use roasted peppers for extra flavour!
• 300g (3 1/2 cups)

  Mixed greens

• 100g (3/4 onion)

  Onion

• 200g (1 1/4 cups)

  Artichoke (canned)

• A few leaves

  Fresh basil

  To taste
• A few sprigs

  Mint

  To taste

  Mint is used twice in this recipe for a total of 4g (~2 sprigs)

Dressing

• 160g (2/3 cup)

  Soy yoghurt, or your favourite plant-based yoghurt

• 40g (2 3/4 tablespoons)

  Lemon juice

• 1 clove

  Garlic

• A few sprigs

  Mint

  To taste

  Mint is used twice in this recipe for a total of 4g (~2 sprigs)
• Dash of salt

  To taste
• Dash of pepper

  To taste

Serve with...

• Here are some ideas!

  • Kalamata olives
  • Quinoa
  • Buckwheat
  • Your favourite whole grains
  • Sunflower seeds
  • Pumpkin seeds
  • Avocado
  • Wild rice

Prep

1. 1

   Prepare the chickpeas beans if cooking from dry. I soak them for 4-8 hours, then cook them in the instant pot on high pressure for 26 minutes. Or open the can/jar and rinse the beans. Take your pick 😜. It's really cheap to make them from dry, but it's also great to not have the extra step.

1. 2

   If you are using roasted peppers, you can make those ahead of time. Or... open a jar.

Dressing

1. 3

   You can make the dressing in the blender, or just in a bowl/jar. In the blender: mix together the plant-based yoghurt, lemon, garlic, mint, salt, and pepper. In a bowl: Crush the garlic, chop up the mint finely.

1. 4

   Try it out and season with salt and pepper to your taste.

Prepare the salad

1. 5

   Wash and chop the vegetables. This means your tomatoes, peppers, greens, and onion.

1. 6

   Roughly chop the basil and mint. Set aside for garnish.

Assemble

1. 7

   Mix everything together, or layer if you're into that aesthetic. Suggested order: Greens, chickpeas, peppers, tomatoes, onion, artichoke, dressing, herbs.

1. 8

   Save the artichoke, herbs and dressing to right before you eat it for more freshness. Enjoy!