Salad
Chickpea Salad
Ingredients
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2 (15 ounce) cans of chickpeas (I get dried chickpeas and boil 2 cups in 6 cups of water to have available to add to other dishes throughout the week)
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¼ cup extra virgin olive, walnut, or avocado oil
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1 small lemon freshly squeezed
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3 carrots peeled and shredded
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1 cup baby arugula (baby spinach works too), chopped coarse
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½ cup pitted kalamata olives, chopped coarse
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¾ tsp salt
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½ tsp pepper
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Cayenne pepper to taste (optional)
Directions
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Microwave chickpeas in a medium microwave proof bowl for 1 minute and drain.
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Stir in lemon juice, oil, salt, pepper, and cayenne and let sit for 20 minutes.
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Add carrots, arugula (or spinach), and olives and toss to combine.
Health Benefits:
Chickpeas (Garbanzo Beans) – A rich source of potassium, B vitamins, iron, magnesium, selenium, protein, and fiber. Aids in digestion, weigh management, and reduces cholesterol levels in the blood. Olive and avocado oil – (SEE Superfoods: Super Fruits)
Walnut oil – (SEE Superfoods: Super Nuts and Seeds)
Lemon – A good source of Vitamin C, helps control weight, prevent kidney stones (alkalizes the body’s Ph level, protects against anemia, reduces cancer risk, and improves digestive health.
Carrots – A great source of beta carotene, fiber, vitamin K, potassium, and antioxidants.
Arugula – Cancer fighting powerhouse, hydrating, good for bone health, reduces inflammation, cleanses and detoxifies the body, protects the aging brain from cognitive decline, and promotes weigh loss.
Cayenne pepper – (SEE Superfoods: Super Herbs and Spices)
Spiced Crispy Chickpea and Spinach Salad
Ingredients
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1 (15 ounce) can chickpeas, rinsed and dried with a paper towel
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1 small red onion, sliced
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6 ounces (6 cups) of fresh spinach
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¾ cup extra-virgin olive oil (walnut or avocado oil)
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1 tsp ghee or butter
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1 tsp smoked paprika
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1 tsp monk fruit sweetener
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½ tsp ground cumin
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½ tsp cayenne (optional)
Dressing
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1 ½ Tbsp apple cider vinegar
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1 ½ Tbsp grated lemon zest
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1 ½ Tbsp monk fruit sweetener (can use maple syrup)
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1 Tbsp mustard
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¾ tsp avocado or vegan mayonnaise
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¼ tsp salt
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¼ tsp extra-virgin olive oil (walnut or avocado oil)
Directions
Chickpeas
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Combine paprika, maple syrup or 1 tsp monk fruit or ¼ tsp stevia, cumin, salt, and cayenne (optional).
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Heat ¾ cup oil on stove top and low heat.
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Add paprika mixture.
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Pour chickpeas into mix and sauté until crisp, drain oil with paper towel and set aside.
Onion
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Sauté onion in ghee or butter until light golden color, and add to chickpeas.
Dressing
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Whisk vinegar, mustard, sweetener or maple syrup, lemon zest, mayonnaise and salt together. While whisking, slowly add oil and set aside.
Final Touch
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Put spinach in a large bowl.
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Add dressing and mix with spinach.
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Add chick peas and toss gently.
Health Benefits:
Chickpeas – A rich source of potassium, B vitamins, iron, magnesium, and selenium. Protein and fiber, aids in digestion, weigh management, and reduces cholesterol levels in the blood.
Red onion – An excellent source of antioxidants, and contain over 25 different varieties of flavonoid antioxidants, rich in anthocyanins – protecting the heart.
Spinach – (SEE Superfoods: Super Greens)
Turmeric and cayenne pepper – (SEE Superfoods: Super Herbs and Spices)
Smoked paprika – Induces sleep, decreases risk of heart attack, and anti-inflammatory properties.
Power Punch Salad
I have this salad available for days when I just don’t have the energy or time to cook.
I store:
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Nuts (sliced almonds, chopped pecans, cashews, and walnuts)
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Dried goji berries
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Seeds (pumpkin, sunflower) in glass containers right on my counter.
I can throw each of these on top of a salad, cut some:
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Cucumber
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Add some grape tomatoes
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Top with cheese
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Homemade dressing
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¼ can of beans and serve in less than 15 minutes.
I sometimes have:
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Hard boiled eggs already cooked
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Shaved carrots
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Cut red peppers ready to add
Having this type of salad in my arsenal keeps me from going through a drive through on my way home from a busy day.