It’s official I have a new favourite salad and I just can’t stop making and eating it. I think I need help. Not that eating too much salad is a bad thing but I don’t want to reach the point where I get bored with this dish as it’s currently tasting so good! This salad is good as a main, as a side with a BBQ or as part of my lunch box with prawns and extra helpings of avocado (after all it’s a well-known fact that you can NEVER have too much avocado in your lunch). Also it lasts all week in the fridge and it looks pretty thanks to all the colours in it. Really, why are you still sat here, shouldn’t you have made it by now?!
So down to the actual recipe for the aforementioned best salad ever. I’ve combined two recipes into one and you won’t be surprised to hear that both are from Deliciously Ella’s site/cookbook. The first is her Spring Salad and then you top it all of with her spicy roasted chickpeas recipe (which you’ll find in her cookbook). Seriously this combination goes together like salt and pepper, avocado and toast and Josh and Donna (West Wing reference in case you were wondering) – you’ll be amazed you survived without it.
I made a couple of amends to the spring salad recipe, the main one being switching in Bulgar Wheat rather than Buckwheat as that’s all I could find. The other one being that I added far more avocado than suggested, because duh! As for the spiced chickpeas you mix 1 tbsp of paprika, 1 tbsp of ground cumin, 2 tsp chilli flakes, 2 tbsp maple syrup all together and then add the juice of 1 lemon, a drizzle of olive oil and some salt and pepper. Next mix in a 500g tin of drained chickpeas and ensure the chickpeas are coated in the spicy mixture. Spread over a baking tray and bake on 200 degrees for 45 minutes until the chickpeas are perfectly crunchy (and probably a little blackened). Literally so delicious and you’ll find it hard not to munch on half the pot straight away. So there we have it, my current favourite salad – doesn’t it sound (and look) delicious?!