Oatcakes and chickpea/beetroot dip

FREQUENCY:

As desired

SERVES:

1

PREP/COOK TIME:

5 minutes

INGREDIENTS:

Cooked beetroots (2)

Chickpeas (1 fist)

2 tbsp of tahini

1 tbsp of lemon

1 clove of garlic

Olive oil (£1 coin)

Salt and pepper to taste

DIRECTIONS:

  1. Pour your yoghurt into a suitably sized pot and stir in your chia seeds.

  2. Leave overnight so that the chia seeds soften and combine with the yoghurt.

  3. Add in your strawberries when you are ready to eat or seal all the ingredients in a container with a lid and take with you if you’re on the go.

NUTRITIONAL EVALUATION:

Vitamins and antioxidants from beetroots and plenty of minerals from tahini (calcium and iron. Tahini is a great plant based source of calcium needed for bone health.

Nitrates in beetroots can help improve blood flow which will deliver more oxygen to the muscles when training.

Chickpeas are also a source of fibre as well as protein. Oats are prebiotic, meaning they can feed the good gut bacteria and promote gut health.

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SUSTAINABILITY CREDENTIALS: