Total Time: 80mns
This Salad has a great mix of flavours and textures. Chickpeas are a food you definitely want to keep on your "digestive support" list, especially if you are focusing on the colon. They are very high in both soluble and insoluble fiber which stabilises blood sugar and supports the digestive system. They are also a good source of protein for vegetarians, are high in iron and contain manganese for energy production.
Sumac powder come from the fruits of the Sumac plant that are full of Vitamin C and have anti-inflammatory qualities. Sumac is a great antioxidant that scavenges away free radicals and helps to regulate blood sugar levels.
1 cup dry chickpeas
1 small brown onion
2 cloves garlic, peeled
4 sprigs thyme
1 bay leaf
200g watercress, trimmed
1 lebanese cucumber chopped coarsely
1/2 cup fresh dates (115g) seeded and chopped coarsely
1 small red onion chopped finely
1/4 cup coarsely chopped fresh mint
1 lemon juiced
4 tablespoons of Extra virgin olive oil
2 teaspoons Sumac
- Place Chickpeas in a bowl and cover with water, stand overnight. Drain chickpeas, rinse well under cold water, and place in a pan of boiling water with onion, garlic, thyme and bay leaf. Boil and then reduce heat and cook for a further 40mns or until tender. Drain chickpeas, discard solids and allow to cool.
- Combine chickpeas and remaining ingredients in a bowl and mix well.