Chickpea salad with Couscous

This is a no onion, no garlic recipe. Simple, clean, delicious and quick - this is great for the days when you have acidity and want light food. This quantity would serve around 3 adults.

 

Ingredients:
Couscous
1 cup uncooked couscous
1 and 1/2 cup boiling water
Handful of chopped coriander
Some freshly grated ginger
Some chopped raisins
Chilly powder or Black pepper powder
Salt to taste
Optional: A hint of Cinnamon powder

Chickpea Salad
3/4 cup uncooked chickpeas
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow bell pepper
2 small radishes
1 medium size tomato
1/2 cucumber
1 lime
Handful of chopped coriander
Olive oil
Salt and pepper to taste

Method:
Couscous

Uncooked couscous

1. In a large bowl, mix couscous, salt, pepper, cinnamon powder, grated ginger, coriander and raisins. Cover with boiling water, cover with a lid and set aside(for at least 5-7 minutes or according to packet instructions).

Cooked and fluffed up couscous

Chickpea Salad
1. Cook the chickpeas in one of the following ways:

• cook unsoaked chickpeas with salt and water for 45 minutes in an electric pressure cooker
• cook overnight soaked chickpeas with salt and water for 25 minutes in an electric pressure cooker
• use canned chickpeas
• use any other method to cook chickpeas that you prefer

2. Chop the vegetables - yellow, red and green peppers, radishes, cucumber and seeded tomato - in small cubes.

3. In a large mixing bowl, mix cubed vegetables, cooked chickpeas, coriander, olive oil, juice of one lime, salt and pepper/chilly powder.
Cover and let this rest for 5 minutes until the dressing is nicely absorbed.

Enjoy this as a light and quick meal.

Lemon and Nuts cake

Something that is crumbly and sweet, yet gives a good feeling of being healthy without weighing down on your conscience. This cake is perfect for late afternoon snack as it is perfect compliment to morning your cup of java. Enjoy this delicious and super easy lemon, yogurt and nuts cake!

Ingredients:
150gm all purpose flour
1/2 cup coconut sugar
1/2 cup almonds
1/2 cup walnuts
1/4 cup pistachios
1/4 cup cashews
1/2 tbsp baking powder

1/2 cup vegetable oil
1/4 cup honey
1 cup yogurt
1 egg
1 lemon zest

Method:
1. In a processor, make a rough flour out of all the nuts.
2. Add this nut mixture with all purpose flour, coconut sugar and baking powder.
3. In another vessel, mix egg, lemon zest, yogurt, oil and honey.
4. Now mix together these wet and dry ingredients.
5. Bake at 165C/325F for 40 minutes in a 9"x9" pan.
6. Cool on a wire rack and serve.