Trichologist Brisbane Recipe – Middle Eastern Spiced Chickpea Salad

8 Apr 2019 Nutrition
Trichologist Brisbane Recipe

Trichologist Brisbane Recipe

Here at Absolique we are always on the lookout for healthful, affordable, adaptable and season related recipes. This one ticks all the boxes along with being easy to prepare and big batches can be made for a dinner and then used for lunch the next day. Nutrition plays a big part in hair growth so collecting and trying a good repertoire of various recipes always mindful of correct food combining, pH balancing and inclusion of vegetables.

Protein delivers iron to the body to be converted to ferritin which is the storage tank when the body is in need. We can use animal and vegetable sources of protein for this, ideally both are the best combination. For our vegan friends it is a little more difficult to create complete proteins from only vegetable sources, I will make some recipe suggestions below to make this a complete protein meal or add it as a side dish to a vegan main meal with other grains, legumes, nuts, seeds or tofu.

Trichologist Brisbane Recipe – Middle Eastern Spiced Chickpea Salad Ingredients:

  • Chickpeas, I prefer dried chickpeas, soak 1 cup for a few hours rinse, bring to the boil, simmer for 20 minutes or until tender, drain but make sure they are still wet
  • Chickpea spices, 1 tsp ground cumin, 1 ½ tsp all spice, 1 tsp ground cardamom, ¼ tsp good salt (not general table salt)
  • Salad, ½ Lebanese cucumber diced, 2 ripe tomatoes diced, 1 small red onion diced, ¼ cup coriander leaves roughly chopped, ¼ cup parsley roughly chopped
  • Dressing, 1 ½ tbsp vinegar, I used 1 tsp each of apple cider, red wine and balsamic, zest and juice of ½ lemon, ¼ cup cold pressed extra virgin olive oil, 1 tsp coconut sugar, 1 garlic clove smashed, salt and pepper to taste

Instructions, combine dressing ingredients in a jar and shake, set aside for 20 minutes to allow flavours to develop. Place chickpeas in a large bowl, scatter over spices, toss to coat, the wetness of the chickpeas will make the spices stick. Add the salad ingredients, toss salad again then add dressing before serving.

To make this a complete meal serve alongside roast pepper beef, lemon chicken fillet, grilled tandoori lamb, Cajun grilled fish, poached or boiled eggs. For our vegan friends, be sure to make a complete protein by adding grilled tofu, soaked chia seeds, quinoa, other nuts and seeds, spinach, kale, mushrooms and wild rice are other suggestions. For a festive touch add some red capsicum and green spinach leaves and impress your guests with the amazing flavours of spices and a great looking dish.

Once you start experimenting with salads and get the basics of cooking it is not difficult to create simple and healthful meals that can be made for one meal and used as left over for many others. An addition to the above recipe could be coconut yoghurt and other salad or cold blanched vegetables. Have fun, experiment and create. Try to use organic produce where possible, especially the animal proteins. Here is the link to the original recipe so you can see how easy it is to convert for your individual eating plan, but I must say my version was delish and even better for lunch the next day! https://www.recipetineats.com/middle-eastern-spiced-chickpea-salad/

For more information about Trichologist Brisbane and our holistic approach to hair loss, hair thinning and scalp conditions, go to our informative website at https://www.hair-loss-treatments.com.au/ check out our newsletter, blogs and YouTube videos and email your hair concerns to info@absolique.com.au you can also call on 07 3229 3242, yours in health ad hair.

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