An animal friendly, fresh and tangy summer salad with some serious health benefits. It’s fresh and new, but still prepped within 15 minutes – awesome!

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• Prep:15 mins

• Cook:00 mins

• Total:15 mins

• Serves 2

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Ingredients

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• 1 can chickpeas (1 can = 15.5 oz)

• 1 bunch parsley, fresh

• 1 lime (zested and juiced)

• 1 beetroot, pre-cooked

• 2 tbsp mixed seeds (eg. pumpkin & sunflower seeds)

• 1 orange (sliced in filets)

• 1 tsp hot sauce (eg. sriracha)

• 1 clove garlic

• 3 tbsp olive oil

• salt and pepper to taste

• 1 tbsp capers (roughly chopped)

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Directions

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1.      Drain the chickpeas and give them a good rinse. Roast the seeds in a pan on medium heat until fragrant (no oil            needed).

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2.    Chop the parsley, put it in a food processor or mortar. Add the lime zest, lime juice, garlic, hot sauce, olive oil,            salt, pepper and blend it until it’s green and smooth.

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3.    Put the chickpeas into a bowl, add the the ‘parsley dip’. Give it a good toss ;), add some salt to taste, and get it            on a plate.

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4.   Filet the orange, just slice the orange after you’ve peeled it), cut the beetroot into nice pieces and garnish the               salad.

 

5.   If you like, add some capers on top, throw on the seeds, and enjoy.