Boultons - Magazine - Page 9
SPRING VEGETABLE &
CHICKPEA SALAD WITH
LEMON-TAHINI DRESSING
This light yet nourishing dish is perfect for yoga
practitioners. It focuses on fresh, seasonal ingredients
available in May and provides a good balance of protein,
fibre, and healthy fats to support energy and recovery.
Why it complements yoga: This salad is packed with
vitamins, minerals, and antioxidants, supporting overall
wellbeing and recovery after a yoga session. The
chickpeas offer plant-based protein, the tahini provides
healthy fats, and the seasonal vegetables promote
hydration and energy.
METHOD
Prepare the vegetables: Blanch the asparagus in boiling
water for 1-2 minutes until tender-crisp, then rinse
under cold water to stop the cooking process. In a large
bowl, combine the asparagus, spinach, cucumber,
radish, and grated carrot.
Cook the chickpeas: If using dried chickpeas, cook them
according to package instructions. If using canned,
simply drain and rinse. Toss them into the bowl with the
vegetables.
Make the dressing: In a small bowl, whisk together the
olive oil, lemon juice, tahini, Dijon mustard, salt, and
pepper until smooth. Adjust the consistency with a little
water if needed.
Assemble the salad: Add the peas and chickpea mixture
to the vegetables. Drizzle over the dressing and toss
gently until everything is well coated.
Garnish and serve: Finish with a sprinkle of fresh herbs
for a burst of flavour.
A fresh, seasonal vegetable and chickpea
salad with a zesty lemon-tahini dressing,
perfect for fuelling your yoga practice
INGREDIENTS
1 cup cooked chickpeas (or 1 can, drained
and rinsed)
1 handful of asparagus, trimmed and
chopped
1 handful of baby spinach
1 small cucumber, sliced
1 small radish, thinly sliced
1 medium carrot, grated
1/4 cup fresh peas (or frozen, defrosted)
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon tahini
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh herbs (parsley or mint), for garnish
LIFESTYLE MAGAZINE
9
