1 can / 540 ml of organic chickpeas
4 medium-sized organic carrots
2 1/2 cups / 6 dl organic, gluten-free macaroni pasta
1/4 cup / 1 dl organic sunflower seeds or other organic seed or nut, preferably toasted
1 organic romaine lettuce heart
2 tbsp organic, gluten-free soy sauce, or 1 1/2 tsp of salt if you want to avoid soy
3 garlic cloves, preferably organic
1/3 cup / 0.7 dl organic olive oil
Rinse the chickpeas and put in a plastic container with a lid. Add finely chopped garlic, soy sauce (or salt) and olive oil. Marinate in fridge for 30 minutes or more.
Cut the carrots in thin slices and steam in steam basket until soft (about 7 minutes). Remove from pot and cool on plate. Boil the pasta according to the instructions. Remove excess water and rinse in cold water. Put in serving bowl. Toast sunflower seeds in a dry fry pan on medium/high heat. Move the pan and make sure the seeds don’t burn (they tend to do that fairly easily!). Rinse lettuce, pat the leaves dry, cut up in pieces and add to bowl. The carrots go in next, along with the marinated chickpeas. You can mash the chickpeas roughly with a fork before adding to the salad if you wish. Pour some of the leftover marinade over the salad, crown with golden brown sunflower seeds and enjoy.