Chia and Chickpea Salad

This recipe was created by my 8 year old plant-based daughter Clementine and I promised I would share it here. She loves salads and was inspired after watching a cooking show to make and create her own!

Nutrition Highlights

• Rocket, spinach, and kale provide vitamins A, C, and K, folate, and antioxidant compounds 
• Chickpeas provide protein and lysine
• Chia seeds are one of the richest plant sources of omega-3 (ALA). Almonds and sunflower seeds provide vitamin E and healthy unsaturated fats.
• Using small amounts of iodised salt can help meet iodine requirements, which can otherwise be challenging on a plant-based diet.
• Lime and lemon juice, along with the greens and snap peas, provide vitamin C, which enhances absorption of the non-haem iron from chickpeas and leafy greens.

Ingredients

• Green leaves (rocket, spinach, kale)
• Cucumber
• Sugar snap peas
• Chickpeas
• Lime
• Lemon
• Chia seeds
• Avocado
• Iodised salt
• Slivered almonds or sunflower seeds
  

Instructions

1. Rinse all vegetables well under cold running water.
2. Place the green leaves, sliced cucumber and sugar snap peas into a salad bowl.
3. Drain and rinse tinned chickpeas well and place into the salad bowl.
4. Remove the skin and seed from avocado, slice thinly and place into salad bowl.
5. Make the dressing by mixing equal parts lemon and lime juice with a pinch of salt and pour over the vegetables.
6. Use salad servers toss all ingredients well and evenly coat with dressing.
7. Sprinkle over chia seeds and slivered almonds or sunflower seeds.
8. Serve with a slice of grainy bread for lunch or as a side to complement any main meal.