Nettle & chickpeas salad

Nettle and chickpeas salad, in a white bowl

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!

I don’t really have to mention it any longer, you know it as much as I do! This is such a goodness packed salad!

Protein, vitamins, iron, antioxidants … You just think of it and it is all in this salad.👍

This is definitely my all day, everyday kinda’ salad!! Please do me a favor and have it with some simply salt and pepper pan cooked lamb chops …. oh those cooked to perfection ones. 👌👌 Of course some fresh mint would fit here perfectly! Heaven on earth! 💆

Enjoy it!!

Nettle and chickpeas salad, in a white bowl
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5 from 1 vote

Nettle & chickpeas salad

A vegan, fresh yummy power salad made from chickpeas, dry nettles, aubergines, and a nice and refreshing drizzle of lemon juice.
Course Main Dish, Salad, Warm salad
Cuisine Mediterranean, Ramona's Cuisine
Keyword chickpeas, nettle recipe, salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Author Ramona

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)
  • 1-2 clove(s) garlic
  • Pink Himalayan salt
  • cayenne pepper (to taste)
  • pepper

Instructions

  • Rince the chickpeas and allow to drain properly.  

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

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

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 neccessary 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.
Nettle and chickpeas salad, on a wooden spoon
I really enjoy Mediterranean, Middle Eastern, Asian and all the exotic seeds and spices in general. What could be better than having something as simple and pretty fast to prepare dish, super tasty and so healthy at the same time!😉😉
 
 
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2 thoughts on “Nettle & chickpeas salad”


  1. This salad is amazing – have made it few times now and I can say yes, yes, yes! It is a regular. Thank you for sharing Ramona 😉

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