September 17, 2011

Chickpea Salad

I had some friends telling me ‘Blandine, you’re so healthy’. Lately, I’ve been thinking about it, a lot. I’ve stumbled upon some very inspiring blogs like this one or that one, which I truly love. Reading them has made me question my food and lifestyle habits and realize that maybe I was not that healthy. It has been a real eye-opening.

Every new season brings changes. With autumn having started now, I thought that it might be the right time to think about the way I live and feed myself and introduce some changes, one at a time. I’m not intending on becoming a health freak, but I am keen on trying things that can be good for my body and for the planet. I have just started a 2-year Yoga Teacher Training, which is very exciting, and this just feels like the right moment for a new healthy me. What do you think of starting with a chickpea salad?

Chickpea Salad – serves 4

  • • 2 cans chickpeas, drained and rinsed
  • • 2 tomatoes, seeded and very finely chopped
  • • 2 spring onions, finely chopped
  • • A bunch of fresh parsley, finely chopped
  • • ½ tsp ground cumin
  • • Juice of ½ lemon
  • • 2 tbsp olive oil
  • • Salt, pepper

  • 1. Prepare the seasoning in a salad bowl by mixing salt, pepper, cumin, lemon juice and olive oil.
  • 2. Add the other ingredients. Mix well. Serve straight away or keep in the fridge and serve later.

    Salade de Pois Chiches – pour 4 personnes

  • • 2 boites de pois chiches, égouttés et rincés
  • • 2 tomates, épépinées et coupées en petits cubes
  • • 2 oignons nouveaux, finement émincés
  • • Une poignée de persil, finement émincé
  • • ½ cc de cumin en poudre
  • • Le jus d’1/2 citron
  • • 2cs d’huile d’olive
  • • Sel et poivre

  • 1. Préparer l’assaisonnement : mélanger le sel, poivre, jus de citron et huile d’olive dans un saladier.
  • 2. Ajouter les autres ingrédients. Bien mélanger. Servir de suite ou garder au frais en attendant.
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