Ingredients
- 2 × 400 g tins chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 garlic clove, crushed
- Juice and zest of 1 lemon
- A large handful each of parsley, coriander and mint, chopped
- ½ red onion, finely chopped
Method
- Toast the cumin: heat 1 tbsp of the oil in a pan and toast the cumin seeds for 30 seconds, until fragrant.
- Warm the chickpeas: add the chickpeas and garlic and warm through for 3–4 minutes.
- Dress: tip into a bowl and toss with the remaining oil, lemon juice and zest, red onion and herbs. Season well.
Why it's good for you: Chickpeas are an excellent source of folate (vitamin B9), which the body needs to make healthy new cells, along with B6, plant protein, iron and fibre. The generous herbs and lemon add vitamin C, which helps the iron be absorbed, and cumin has long been used to ease digestion.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.