This recipe is from my sister May. Since she has the celiac disease (a severe form of gluten intolerance) the recipe is completly gluten-free. If you leave out the feta cheese, it is even vegan.
The recipe is so simple and it has been my boyfriend and my go-to-recipe for the past couple of months. Not only is it easy and fast to make, it is also packed with great nutrients. It’s also a great recipe to make as your work lunch – it will keep you full all afternoon since it contains lots of protein from the chickpeas, but it won’t let you fall into the afternoon hole of fatigue.
– iron (important for healthy red blood cells that transport oxygen through your body)
– lycopene (antioxidant that helps fight various diseases)
– manganese (for nerve health)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin C (good for your immune system, tissue health)
The beets are a great source of iron, the red pepper is the world’s best source of Vitamin C, tomatoes are packed with the anti-oxidant Lycopene which helps fight various diseases. The fresh mint adds the extra fresh touch to the recipe.
Even though I admit that the pre-cooked beets do not contain as many nutrients as the fresh ones do, they are a great option for all of us lacking time to prepare whole meals. If you want to make yourself feel better about the packaged beet, use raw chickpeas and soak them over night. That way you eliminate all the preservatives that canned chickpeas contain. But since nobody’s perfect, it is perfectly fine to use the canned ones. None of us is perfect and at least you’re trying to eat better by preparing this recipe.
- 1 can of chickpeas (or one cup raw chickpeas soaked in water over night)
- 3 pre-cooked beets
- 1 red pepper
- 1 cup (150g) cherry tomatoes, cut into fourth
- a good handful of fresh mint, chopped
- 70 g feta cheese (leave out or substitute with Avocado for a vegan option)
- 3 tbs apple cider vinegar
- 1 tbs agave
- salt and pepper to taste
- Start by pre-heating the oven to 200°. Wash the red pepper, cut it in two halves and remove the seeds and the white insides. Place it onto a baking sheet and roast for about 20 minutes until it turns dark around the edges.
- In the meantime, rinse the chickpeas well and place them into a large bowl. Cut the beets into little cubes or place them into a food processor for one pulse and add them to the bowl. Next, add the chopped fresh mint and the tomatoes. Cut the feta cheese into cubes and add it to the other ingredients. You can leave out the feta cheese for a vegan option. It will taste just as great.
- Once the red pepper is done, cut it into bite-sized pieces and add it to the bowl. Finally add the apple cider vinegar, the agave, salt and pepper and stir well.
- Serve with (gluten-free) bread as a main dish or use it as a side dish.