ASMR Cooking | Green Chickpea Salad with Creamy Herb Sauce

🔔Slow down and enjoy a calm ASMR cooking session as I prepare a fresh vegan green chickpea salad with a creamy herb sauce. Tender chickpeas are coated in a vibrant sauce made with cavolo nero, coriander, jalapeños, ginger, and coconut cream, then served over crisp cos lettuce with fresh lemon and herbs. This simple fusion-inspired recipe is light, colourful, and perfect for a healthy lunch or dinner. 🌿 In this video: • Relaxing cooking sounds • Cozy cinematic cooking • Fresh vegan salad • Creamy green herb sauce • Simple fusion-inspired recipe • Healthy plant-based meal 🥗 Key ingredients: Chickpeas, cavolo nero, coriander, coconut cream, jalapeños, ginger, lemon, and cos lettuce. If you enjoy peaceful cooking videos and fresh vegan recipes, this video is for you. #asmrcooking #veganrecipes #chickpeas #healthysalad #cozycooking 👉Green Chickpea Salad with Creamy Herb Sauce (Vegan) ➡️Ingredients: 🍽️(Serves 2) 🔹For the Chickpeas: • 120g dried chickpeas, soaked overnight (12 hours) • 400ml water • 1 tsp ground turmeric • Sea salt flakes 🔹For the Green Herb Sauce: • 1 tsp cumin seeds • 1 red onion, sliced (reserve a few slices for serving) • 3 garlic cloves, crushed • 2 jalapeños, chopped • 80g cavolo nero, chopped • 10g fresh ginger, peeled and sliced • 350ml water • 20g coconut cream • A handful of fresh coriander • Rapeseed oil • Sea salt flakes • Ground black pepper 🔹For the Salad: • 1 cos lettuce, washed and separated into leaves • Zest of ½ lemon • Juice of ½ lemon • Extra virgin olive oil • Fresh coriander, for garnish ➡️Method: 🔹Cook the Chickpeas 1. Drain and rinse the soaked chickpeas. 2. Place them in a saucepan with the water, turmeric, and a pinch of sea salt. 3. Bring to a boil, then reduce the heat, cover, and simmer for about 1 hour, or until tender. 🔹Make the Green Herb Sauce 4. Heat a frying pan over medium heat and toast the cumin seeds until fragrant. 5. Add a drizzle of rapeseed oil, then cook the onion, garlic, and jalapeños until softened. 6. Add the cavolo nero and cook until wilted. 7. Pour in the water and add the ginger. Simmer for a few minutes until the vegetables are tender. 8. Stir in the coconut cream until combined. 9. Transfer the mixture to a blender (or use a hand blender). Add the fresh coriander and blend until smooth. 10. Season with sea salt and black pepper to taste. 🔹Assemble the Salad 11. Drain the cooked chickpeas and toss them gently with the green herb sauce. 12. Add the lemon zest and lemon juice, mixing until evenly coated. 13. Arrange the cos lettuce in serving bowls. 14. Spoon the dressed chickpeas over the lettuce. 15. Garnish with the reserved sliced red onion, fresh coriander, and a drizzle of extra virgin olive oil. 16. Serve immediately. 🔔My essential kitchen tools for home cooking: https://www.amazon.co.uk/shop/shokuik... 👉I would love to share my latest recipes with you! If you don't want to miss out on any of my weekly posts, please consider subscribing to my channel and clicking the notification bell. It would mean so much to me to have you as a regular viewer. ❤️Subscribe Me ↙️    / @shokuikucuisine