Vegan Chickpea Summer Salad

• 2 Tablespoons Mixed Seeds, Such As Pumpkin And Sunflower Seeds
• 1 can (15 1/2 Oz. Size) Chickpeas, Drained And Rinsed
• 1 bunch Parsley, Parsley
• 1 Lime, Zest And Juice
• 1 clove Garlic
• 1 teaspoon Hot Sauce, Such As Sriracha
• 3 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 1 Orange, Segmented
• 1 Beetroot, Pre-cooked, Sliced Or Cut Into Bite-sized Pieces
• 5 To 6 Capers, Roughly Chopped (optional)

1. Roast seeds in a pan on medium heat until fragrant (no oil needed).
2. Put chopped parsley it in a food processor or mortar. Add lime zest, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until green and smooth.
3. Put chickpeas into a bowl and add the the parsley mixture. Give it a good toss, add some salt to taste and transfer to a plate. Arrange orange segments and beetroot alongside chickpeas. If desired, add some capers on top. Garnish with roasted seeds and enjoy!

mixed seeds, chickpeas, parsley, clove garlic, hot sauce, olive oil, salt, orange, beetroot, capers

Taken from tastykitchen.com/recipes/salads/vegan-chickpea-summer-salad/ (may not work)