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Colorful plant based salad with roasted pecans and crispy chick peas

 

These salads make me happy! They are so easy to make and they look so pretty that they make my stomach and my eyes equally happy. The base is always a mix of greens. Honestly, arugula is my favorite but I always vary in order to cover my bases with all the nutrients. In this version, a mix of spinach and swiss chard was used. And then of course the sky is the limit as pretty much any vegetables will work. I decided to dice or cube evrything as opposed to slicing to get a different look as well as a different texture. We are so used to eating cabbage in a slaw; in this version the cabbage is diced and deliciously crunchy. For prtotein, crispy chick peas and toasted pecans were the choice, again, feel free to vary with other preotein sources.

 

Ingredients: 1 portion (meal size)

  • 2 to 3 cups of dark leafy greens such as baby spinach, baby beet greens, baby kale
  • 1 half of an avocado, diced
  • 1/2 cup red cabbage, diced
  • 1 small Lebanese cucumber, diced
  • ½ of a red bell pepper, diced
  • Juice of half of an organic lemon
  • Zest of 1 organic lemon
  • 2 tbsp. olive oil
  • 2 tbsp. of chopped pecans
  • 1/3 of a cup crispy chick peas (see note at bottom)
  • Salt and pepper to taste

Preparation

  • In a small frying pan, add pecans and toast on medium high heat for a few minutes until fragrant. Stir a few times for even roasting and be careful as they will burn quickly. As soon as you see a little darker tone, remove from heat. Let cool and chop into medium pieces.
  • In a single serving sized pasta bowl or shallow plate, fill with dark leafy greens of choice.  Add avocado, red cabbage, cucumber and red pepper evenly so that it looks pretty.
  • Drizzle with lemon juice and olive oil and add lemon zest all over.
  • Add chick peas and toasted pecans.
  • Add salt and pepper to taste
  •  

    Mix well before eating and enjoy!

     

    Note: you can purchase crispy chick peas or you can purchase canned chickpeas and make them yourself. In order to do so, use canned chickpeas, rinse and drain very well, pat dry, coat with a little olive oil (2 tbsp for 2 cans of chickpeas) and spices of choice (smoked paprika, garam masala, cumin, curry powder, salt). Layer on a baking tray, side by side, and bake in the oven at 400 degrees for 40 minutes, tossing a few times for even baking. Let cool and enjoy as a snack or add to salad

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