Shake off the winter blues with these colourful, nutrient-packed dishes. Who ever said vegan food was boring?
Spicy Chickpea Salad Bowl with Lime-Infused Onions
By Claire Swift & Sarah Biagetti from Healthy Twists, healthy-twists.com
SERVES 2
prep 30 mins | cook 10 mins
• 10 new potatoes, roasted or boiled and halved
• 4 generous spoonfuls of guacamole
• 2 good handfuls of mixed salad leaves
• small handful of sun-blushed tomatoes
• 10 cherry tomatoes
• handful of cucumber slices
• sprinkle of grated vegan cheese
• 2 slices of lime
For the spiced chickpeas
• 1 x 400g (14oz) tin of
chickpeas
• 1 tbsp maple syrup
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• ½ tsp ground allspice
• ½ tbsp olive oil
For the lime-infused red onions
• 1 red onion
• juice of 2 limes
1 Place a large frying pan on the hob over a medium heat and add the oil. Rinse and drain the chickpeas then add to the pan with all the spices and maple syrup. Stir, so that the chickpeas are coated with the spices, and then gently cook for 10 minutes, regularly moving the chickpeas around the pan.
2 Cut the onion in half and then slice each half into paper thin slices. Add the onion slices to a bowl with the lime juice and stir. Leave to marinade for 30 minutes. The longer you leave the onions, the softer they will become.
3 Divide all the ingredients between two bowls and finish with some grated vegan cheese and a slice of fresh lime.
PER SERVING cals 336 | protein 10.7g | carbs 52.1g
fat 10.9g
saturate 1.3g
salt 0.40g
sugar 11.8g
Walnut, Aubergine & Pomegranate Salad
By Rachel Demuth from Demuths Cookery School, demuths.co.uk Photo by Rob Wick at Eat Pictures
SERVES 4
prep 15 mins | cook 45 mins
• 2 medium aubergines
• 50g (1¾oz) walnuts
• 4 spring onions, finely chopped
• 1 garlic clove, chopped
• 1-2 tbsp lemon juice
• 3 tbsp olive oil
• handful of coriander leaves, chopped
• handful of parsley leaves, chopped
• ½ a pomegranate, seeds removed
• 1 tbsp pomegranate molasses
• salt and pepper to taste
1 Chargrill the aubergines over
