The Pioneer Woman Tasty Kitchen
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Vegan Chickpea Summer Salad

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Level: Easy

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Description

An animal-friendly, fresh and tangy summer salad with some serious health benefits. It’s fresh and new, but still prepped within 15 minutes. Awesome!

Ingredients

  • 2 Tablespoons Mixed Seeds, Such As Pumpkin And Sunflower Seeds
  • 1 can (15 1/2 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 bunch Parsley, Parsley
  • 1  Lime, Zest And Juice
  • 1 clove Garlic
  • 1 teaspoon Hot Sauce, Such As Sriracha
  • 3 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 1  Orange, Segmented
  • 1  Beetroot, Pre-cooked, Sliced Or Cut Into Bite-sized Pieces
  • 5  To 6 Capers, Roughly Chopped (optional)

Preparation

Roast seeds in a pan on medium heat until fragrant (no oil needed).

Put chopped parsley it in a food processor or mortar. Add lime zest, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until green and smooth.

Put chickpeas into a bowl and add the the parsley mixture. Give it a good toss, add some salt to taste and transfer to a plate. Arrange orange segments and beetroot alongside chickpeas. If desired, add some capers on top. Garnish with roasted seeds and enjoy!

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