Chickpea And Chicken Salad

Chickpea And Millet Patties

This tasty dish uses detox foods along with chicken to create a most satisfying meal in a pot. It is good for your liver and tastes great too! I can highly recommend this dish if you are contemplating a detox program. It is best if you use fresh chickpeas, rather than tinned chickpeas. Onions are great for detox, and so is the chicken and chickpeas due to their high protein content. Do you need to avoid all meats during detox? No way. Please read our more in depth article on detoxification.


60g dried chickpeas (about ½ cup) 1 tsp extra virgin olive oil 1 onion, chopped ½ tsp paprika Large pinch of turmeric 1 large chicken breast, cut into 3 or 4 chunks 200ml water Juice of 1 small lemon 4 cloves of garlic, crushed 6-10 olives, halved Salt & pepper A small handful of fresh mint (optional) Fresh tomato for topping


Soak the chickpeas overnight, then drain and rinse. Put them in a saucepan of fresh water, and boil then simmer for about 10 minutes. Drain and rinse again. Heat the olive oil in a heavy saucepan with a lid, and add the onion. When it is beginning to soften and colour, stir in the paprika and turmeric. Add the chicken and stir well to coat with the spices, then cook gently for 2 minutes. Add the water, lemon juice, garlic and the partly-cooked chickpeas. Bring to the boil, reduce the heat and simmer very gently, covered. Check after 10 minutes to make sure the liquid isn’t cooking away; turn the heat down further and add more if necessary. Check again after another 15 minutes and test the chicken- it should be almost ready. Check the seasoning, add the olives and some of the mint (if using) and cook for a further 5 minutes. When the chicken is cooked, reduce the chickpea liquid by boiling rapidly if it’s not thick enough. Once it is, spoon the chickpeas, chicken in their sauce onto a plate and garnish with mint leaves. Serve with a healthy green salad.


Once again, this dish contains paprika powder and tomato for the topping. Avoid these foods belonging to the nightshade (solanacea) family if you are trying to establish if this family of foods is in any way connected to causing you skin flare-ups with psoriasis. Please read The Psoriasis Diet for much more information.

Chickpea Salad

Chickpea Salad

Chickpea salad is one of those typical summer salads you would make to accompany a few other salads and a protein of choice, like chicken, fish or a barbeque. It is best made ahead of time and the flavors left to infuse.

If you are soaking the beans, leave them at least for four hours, and then cook in the same water. Scoop the froth off that accumulates during cooking. Simmer for about 30 -45 minutes, drain then cool. Alternatively, you can use canned chickpeas to save on preparation time, but I believe there are always more health benefits to be obtained from the “real” thing. If you buy chickpeas, be sure to select those which are big, creamy colored and plump. Avoid those small and excessively wrinkled chickpeas. Asian grocery stores often sell good quality chickpeas. Keep a few kilograms in stock, they keep for years and are a perfect food if you ever run out of fresh or canned foods.Because I live in New Zealand (prone to earthquakes), I always keep a good stock of dried seeds, nuts and grains, because you never know what is around the corner these days. When you have a good stock of dried beans and peas along with a vegetable garden, you just about have your own supermarket!First, make a simple dressing with 1/4 cup extra virgin olive oil, simply add:


A dash of balsamic vinegar A touch of sea salt A crushed clove of garlic Shake it all together Mix together your home – prepared cooked chickpeas, once they have cooled, or a can of chickpeas. Add some finely sliced red pepper or tomato. (Avoid if you want to avoid the nightshade family though) Add a good handful of chopped coriander and stir through the dressing. Garnish with a pinch of paprika powder. Serve with lettuce leaves, wholegrain bread and couscous.
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