Chickpea Amaranth Salad Recipes

Steps:

• Wash and prepare herbs and vegetables.
• Place aubergine slices on a chopping board and sprinkle with salt.
• Preheat oven to 200 degrees.
• Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
• Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
• Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
• Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
• Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
• Combine the amaranth with the salad mix then serve.
• Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.