Such a simple salad to prepare ……. Waw!! 👌👌
I don’t really have to mention any longer, you know it as much as I do! This is a full package salad!
Protein, vitamins, iron, antioxidants … You name it and it is all in this salad.👍
This is all day, everyday my kinda’ salad!! Please do me a favor and have it with some simply salt and pepper lamb chops cooked to perfection. 👌👌 Of course some fresh mint would fit here perfectly! Heaven on earth! 💆
Enjoy it!!
Nettle & chickpeas salad
Ingredients
- 450 g chickpeas (organic, dry)
- 250 g green beans (organic)
- 2-3 tbsp nettles (organic,dry)
- 1 large aubergine (organic)
- 1 large courgette (organic)
- 1 tsp coconut oil organic
- 1 tsp zaatar powder *
- 1/4 tsp turmeric powder organic
- 1/2 sprigs fresh mint (optional)
- 1/2 lemon zest (and lemon juice)
- salt
- cayenne pepper (to taste)
- pepper
Instructions
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Wash chickpeas (preferably) the night before and soak in water. If you remember change the water at least once.
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Slice the aubergines into medium slices, slightly salt on both sides and set aside.
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After soaking for at least few hours, put the chickpeas into a pan and cover with water, add some salt and boil for at least 25-30 minutes covered. I always cook them in the pressure cooker. It's really fast and efficient. No fuss, no time wasting, no mess. 😜 👍
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In a large deep nonstick frying pan or a shallower cooking pot put tiny amount of coconut oil. Place the courgette cut into small slices. If the pan is large enough place the snapped green beans. Cook on medium fire for about 15-20 min till soft and golden brown. When cooked sprinkle some salt, freshly ground black peeper, turmeric powder, the zaatar powder, fennel seeds. Add the chickpeas and the dry nettles. Toss and cook for an extra 3 minutes and place in a large bowl to cool.
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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 some 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.
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Zest and juice half a lemon, add the zest and sprinkle the juice all over the salad!
Recipe Notes
* Zaatar powder is a Middle Eastern spice mix which contains sumac, thyme, roasted sesame seeds, marjoram, oregano and coarse sea salt.
I really enjoy Mediterranean, Middle Eastern, Asian and all the exotic seeds and spices in general. What could be better than simple and pretty fast cooking, super tasty and super healthy at the same time!😉😉
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 😉
Thank you Mina. So glad you have liked it. It is a regular on our table too. 🤗