Hi guys!
It’s Rosanna here with my weekly recipe blog. I can hardly believe that it’s almost June! It’s been such a busy few weeks for me finishing up my book, Eat Yourself Beautiful, which hits shops this autumn. So excited!
June means that beach-time is fast approaching for anyone lucky enough to be going off on hols for a much-needed break to the sun. Well when I have a holiday coming up, I’ll usually aim to eat as healthily as I can for the few weeks beforehand, just so I know that I’ll feel my best in my bikini. I try to avoid the foods that I know make me bloated, like sugar, salt and wheat products such as bread, and instead I fill up on loads of veggies and fruit.
Fruit and veg and are full of fibre to help flatten your tummy, and water, vitamins, minerals and antioxidants to give you radiant summer skin. I absolutely love this chickpea and avocado salad, and make a batch of it to eat for lunch at least two to three times a week.
Chickpeas are an incredibly source of protein and fibre, yet they’re low in fat. Avocados contain essential fats to give your soft, smooth skin and glossy hair, plus they contain valuable amino acids, minerals and fibre too. I added pumpkin seeds to the salad, as they’re a good source of zinc, which is a mineral that’s important to prevent acne and build clear, blemish-free skin.
The parsley and rocket add their signature flavours and a good dose of greens to help cleanse your blood. Instead of using high-calorie oil to make the salad taste creamy, I used a couple of tablespoons of nutritional yeast. This is one of my favourite condiments in the world for adding flavour to soups, salads and curries. It’s a bit like dairy-free parmesan, with a cheesy, nutty taste, and it’s a great source of protein, B vitamins and zinc. Plus it’s low in fat and calories, but tastes great! It’s available in most good health food shops, such as nourish.ie.
Enjoy the bank holiday weekend and chat next week! 🙂
R x
Chickpea & Avocado Salad
(Serves 2)
Ingredients:
230g cooked chickpeas
1 ripe avocado, pitted, peeled and cut into cubes
1/2 a red onion, finely sliced
2 tbsp nutritional yeast
2 tbsp lemon juice
2 tbsp pumpkin seeds
1 handful fresh parsley, chopped
1 handful fresh rocket leaves
Dash of tamari sauce (similar to soy sauce but gluten-free)
1 tsp smoked paprika
Pinch of dried chilli flakes (optional)
Pinch of salt and pepper, to taste
Instructions:
Simply place all ingredients in a large mixing bowl and mix together well, until everything is well coated.
Keep chilled until; ready to serve. I love to pile it on top of green salads, put it into a wrap or else enjoy it on its own.
The chickpea salad will keep in an airtight container in the fridge for 2-3 days
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