Strawberry Rhubarb Chickpea Salad with Mint and Cumin

Ingredients

• 400 g cooked chickpeas
• 250 g strawberries, hulled and quartered
• 200 g rhubarb, chopped
• 1 medium cucumber, diced
• 2 tablespoons fresh mint leaves, chopped
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• 1 tablespoon coconut aminos
• to taste black pepper
• as needed water

Steps

1. 1. Preheat the oven to 180°C (350°F).
2. 2. In a small bowl, mix the chopped rhubarb with 1 tablespoon of lemon juice and let it sit for 10 minutes. This will help soften the rhubarb.
3. 3. On a baking tray, spread the softened rhubarb and roast in the oven for 15 minutes, until tender but not mushy.
4. 4. In a large mixing bowl, combine the cooked chickpeas, quartered strawberries, diced cucumber, and roasted rhubarb.
5. 5. Add the chopped mint leaves, ground cumin, coconut aminos, and remaining lemon juice. Season with black pepper to taste.
6. 6. Gently toss all the ingredients together until combined. Adjust seasoning as desired.
7. 7. Serve immediately or let it chill in the fridge for 30 minutes for the flavors to meld.

Notes

• This unique dish features a delightful mix of textures and flavours, with the earthiness of chickpeas balanced by the sweetness of strawberries and the tartness of rhubarb.

Substitutions

• If chickpeas are unavailable, you can substitute with cooked lentils.