Moroccan Zucchini & Chick Pea Salad

This Moroccan inspired salad is hearty and satisfying. A fantastic side to any meal or even eaten alone, this recipe is sure to become one of your favourites!

Zucchini's are certainly the highlight of this dish, offering a hearty and wholesome texture. Zucchini's are often used as a meat alternative that delivers protein, folate, potassium, phosphorus, magnesium, vitamin C, plus many more! The addition of chick peas to the following dish ensures satiety, while alike other legumes and pulses acts to assist cardiovascular and digestive health.

Serves 4 - 6

Preparation & cook time  ~ 20 minutes

Ingredients

2 zucchini's
2 - 3 tbls extra virgin olive oil
400g can chickpeas, drained and rinsed
Bunch fresh coriander, roughly chopped
1 red onion, finely chopped

1tsp paprika

1tsp ground cumin

1tsp organic local honey

Juice of 1 fresh lemon

4 tbls extra virgin olive oil

Method

1. Slice each zucchini length ways into thick slices, and arrange over a grill pan on medium heat. Lightly brush either side of the zucchinis slices with extra virgin olive oil, and sprinkle with a pinch of pink himalayan sea salt and freshly cracked black pepper. Cook until tender for around 8-10 minutes. When cooked, remove from the grill pan and cut each slice into quarters.

2. Place grilled zucchini quarters and can of drained and rinsed chickpeas into a bowl. Add fresh coriander and red onion.

3. To make the dressing add paprika, cumin, honey, lemon juice and extra virgin olive oil into a clean jar, place on the lid and shake well. Once combined, pour over zucchini and chickpea mix, and toss to combine. Serve and enjoy

10 Ways to Get More Veggies in Your Diet

Ahhh the dreaded vegetables – you think you’re having an enough by having 5 serves (if you are even having that!) but guess what….it’s not enough!

Ideally 7-9 serves of fruit & vegetables (with 2 of those serves being fruit) are fast becoming the new guidelines. But how on earth to do you more veg into your diet? 

Here are 10 simple ways to get you started

1. Cut up carrot and celery (capsicum, cucumber etc.) sticks to snack on during the day with some homemade avocado dip 


2. Try a homemade vegetable juice (preferable including the pulp) with a some protein as a snack 


3. Make a stir fry with veggies you wouldn’t normally eat, mixed in with the ones you would normally eat 


4. Blend or food process veggies into your mince- this works really well for fussy eaters 


5. Have an omelette for breakfast instead of cereal with eggs, spinach, tomato and mushroom 


6. Try having a green smoothie with spinach as a breakfast option or snack 


7. Aim to have 3 different types of veggies at every snack or meal i.e at dinner have broccoli, carrot and cauliflower 


8. Try having baked, beetroot or kale chips with some hummus dip as a snack 


9. Set yourself a goal to have 1 extra cup of salad to lunch 


10. The following week set yourself another goal to have 1 extra cup of vegetables at dinner

For more ways to increase vegetables in your diet contact Sinead at naednutrition@gmail.com