The New Year usually means new resolutions! If you have healthy food or a diet rich in vegetables on your lists, this recipe will be perfect for you! Chickpeas and lentils are a great source of vegetable protein and make you feel full much longer. The other ingredients make the salad more colorful and therefore encourage you to eat. Once again I invite you to play with colors on the plate, after all we eat with our eyes first! Let me share one secret with you: it is easier to learn new eating habits when your meals are served in an elegant and appetizing fashion 🙂
I cooked the chickpeas and lentils following the recipe on the packaging but I added some caraway seeds to the water. I heated the oil in a pan and fried finely chopped onion and garlic. Then I grated the ginger and also put it into the pan. I peeled the sweet potato, diced it and baked at 180°C for about 20 minutes. When ready, I transferred it onto the pan, added the cooked chickpeas and lentils and stirred for a few minutes. Next, I added the coconut milk and spices. At the end I stirred in the spinach and decorated the salad with sesame seeds, cilantro and baby carrots.