you are what you eat
This Salad is a mix of something Middle Eastern but still has the lettuce and peppers around for extra filling.
Chickpeas (also called Garbanzo beans) is the main ingredient in hummus, which are rich in fiber and protein. They also contain vitamins and minerals such as folic acid, zinc, and magnesium.
This salad is so quick and has all the right colours to make any discerning bean eater try it out! For the cautious eaters its still got the outer ring which is crisp lettuce, rocket and cubed tri- colour peppers.
The Middle ring is cucumber and carrot sticks with the hummus in the middle.
I have olives, feta and chives over the top.
You can enjoy the vegetables dipped in the hummus or still use your favourite salad dressing!
To my surprise, i found out that Chickpes are one of the world’s oldest cultivated foods, dating back to the Neolithic period (what is now Sicily), according to The Food Encyclopedia. During the Roman Empire, chickpeas were shipped in jars from Sicily to the rest of Italy. But the Middle Eastern region is thought to have created hummus hundreds of years before the Italians by combining pureed chickpeas with lemon juice or vinegar, tahini (sesame seed butter), garlic, and olive oil.
Nutrition tip: Hummus is a perfect sandwich and wrap spread, replacing mayonnaise with hummus gives you more flavour with less fat! Beans in general have been linked to various health benefits, such as lower blood cholesterol. They may also help prevent cancer. I have read that beans contain three anti- cancer compounds (saponins, protease inhibitors, and phytic acid) which may help defend cells from the type of genetic damage that can lead to cancer.
Tahini or Sesame seed butter is also featured in most hummus recipes. Sesame seeds contributes additional protein (3 grams per tablespoon) and fiber (0.7 gram per tablespoon) along with monounsaturated fat (3 grams per tablespoon). Chickpeas and tahini both contribute fair amounts of calcium and iron, as well.