Watermelon chickpea salad
A delicious Summer watermelon salad sitting on a plate of wild rocket sprinkled with Greek olives, baby cucumber slices & sprouted chickpeas. Served with a gorgeous citrus lime dressing. Perfect for lazy Summer afternoons!
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Equipment
- Sharp knife.
- Chopping board.
- blender
- Large plate or serving bowl.
Ingredients
- 60g or a large handful of rocket leaves.
- ¾ cup diced watermelon.
- 2 baby cucumbers.
- ½ cup (65g) sprouted chickpeas.
- 6-8 cherry tomatoes.
- handful kalamata olives.
- ¼ small red onion.
- 2 tablespoon each fresh mint, parsley & dill.
Watermelon lime dressing.
- ¼ cup diced watermelon.
- juice of ½ a lime.
- 1 small garlic clove.
- ¼ teaspoon sumac.
- pinch of salt & pepper to taste
Instructions
- To prepare the fruits, chop the watermelon into bite size pieces, dice the cucumber into small rounds & half the cherry tomatoes.
- Finely slice the red onion & roughly chop the fresh herbs.
- Add a large handful of rocket to a plate or bowl. Top with watermelon, tomatoes, cucumber & sprouted chickpeas.
- Sprinkle the salad with the finely diced red onion, olives & fresh herbs.
- To make the dressing blend ¼ cup watermelon with the sumac, crushed garlic & freshly squeezed lime juice until smooth. Add salt & pepper to taste. Serve the salad with the watermelon dressing on the side.
Notes
Optional
Use cooked chickpeas instead of sprouted, if preferred.
Tried this recipe?Please let me know in the comments below