Today’s meal is another for my Vegan Fasting Diet. You will need:

250 grams of uncooked Chickpeas
4 cups of Water
1/2 a cup of Rolled Oats
2 Scallions
Pinch of Salt
Pinch of Black Pepper
1 tablespoon Olive Oil
2 Pita Breads
2 tablespoons of Hummus

Green Salad:

6-7 leafs of Green Salad
1-2 medium size Carrots
1 medium size Beet
1 spoon of Olive Oil
1 spoon of Balsamic Vinegar
Pinch of Salt

In a medium size pot, boil the chickpeas with water on medium heat until they cook and become soft.

Mince the rolled oats in a food processor. Next, add the drained and cooked chickpeas in it and keep on mincing. Also add chopped scallions, pinch of salt and black pepper. You can add very little bit of water to the mix, so it can become sticky.

Shape the mix into small balls. It should come out to about 30 balls.

Heat up the Olive oil in a pan on medium heat. Add about 15 balls in the pan and sauté them on each side for about 3 minutes.

When you are done sautéing them, place them on paper to drain.

 

Rinse the Green Salad leaves. Make sure that no dirt is left on them, since no one likes the crunchy feeling of dirt in their salad.

Peel the carrot and beet skin.

For the next step, you can use a shredder to mince the carrots and the beet with it. If you don’t have a shredder just dice them all into the smallest pieces you can.

Add the carrots and beets onto the green chopped salad.

Add the Olive Oil, Balsamic Vinegar and the Salt.

Mix the whole thing and it’s ready to be served.

On each pita bread spread the hummus, place the balls and add the salad.

The meal is ready to serve.

Enjoy.