Strawberry and Chickpea Salad

Ingredients

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• Chickpeas Chickpeas 200g 1 cup
• Arugula Salad Rocket Salad 200g 10 cups
• Strawberries Strawberries 150g 1 cup
• Yellow Bell Pepper Yellow Bell Pepper 1/2 1/2
• Pesto:
• Fresh Parsley Fresh Parsley bunch bunch
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Peanuts Peanuts 40g 1/4 cup
• Agave Nectar Agave Nectar 1 tsp 1 tsp
• Table Salt Table Salt to taste to taste

Instructions

1. 1.Note: Pre-soak the chickpeas the night before cooking.
2. 2.Bring a saucepan of water to a boil, reduce the heat to low and cook the chickpeas until soft, approx. 75-90 minutes.
3. 3.Cut the bell pepper into small cubes. Wash the rocket salad. Wash and slice the strawberries.
4. 4.Drain the cooked chickpeas and set aside.
5. 5.Now prepare the pesto. Wash the parsley and add to a blender. Also add the olive oil, peanuts and agave nectar to the blender. Add salt to taste and blend for 15-20 secs for a mushy consistency. Pour into a dressing bowl.
6. 6.Now find a large salad bowl and build the salad in layers. Starting with the chickpeas, bell pepper, then rocket salad (arugula) and top with strawberries and sunflower seeds.

Nutritional Information

• Calories:
  343
• Fat:
  15g
• Sodium:
  72mg
• Carbs:
  38g
• Sugar:
  2g
• Protein:
  16g