My Fried chickpea herb and honey salad is a very simple salad, with a bit of a twist by frying the crushed peas which gives them a great crunch and texture. The dressing has subtle spice flavours and a delicate sweetness from the honey which you can certainly substitute for any vegan sweet syrups like coconut, maple or rice malt.
Opening a can of chickpeas, draining them and throwing them into a salad is one of the easiest ways to increase your fibre and protein, not to mention they taste fantastic when dressed and are an ideal kitchen staple. Take it one step further and get the whole dried chickpeas. These do require soaking overnight, then boiling until tender, so they are a little more work but they do offer the extra benefit of being able to be sprouted, which not only gives you many other options to use them but also brings real living foods right in your own kitchen.
2 cups whole dry chickpeas, soaked overnight then boiled until cooked, drained, roughly chopped
3 tablespoons fresh lemon juice or your favourite vinegar
2 tblsp honey (optional)
5 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1 cup of finely chopped shallots – green and white part
3 garlic cloves, sliced
½ tsp cumin seeds
4-5 cups rocket, washed and dried
1 punnet cherry tomatoes, halved or sliced
1/2 cup coarsely chopped fresh mint
2 tablespoons pine nuts, toasted