March 8, 2013

Chickpea Spinach Salad With Chia Seed Honey Mustard Dressing

We are so proud of ourselves. We ate salad, (mostly raw) for every lunch of this week. Today we wanted do away with grains and just eat beans. That is how I came up with this salad. The soaked and lightly cooked chickpeas were so filling and awesome that we did not miss the grain at all :-)

Chickpea Spinach Salad:
  • Chickpea - 3/4 cup (soaked overnight)
  • Spinach - 2 cups
  • Artichoke hearts - 1 cup (I used frozen thawed - but fresh is recommended)
  • Tomato - 1 
  • Red onion - 1 
  • Green chilly - 1
  • Cilantro - 1/2 cup (chopped)
  • Boil chickpea with 1/2 cup of water for 4-5 minutes - I just wanted it lightly cooked.
  • Chop onion and green chilly and saute in a teaspoon of coconut oil till the raw smell of onion goes aways. (I love onion, but cannot handle raw onions :-)
  • Chop Spinach, tomato and cilantro.
  • Toss everything together - serve with dressing.
Chia Seed Honey Mustard Dressing:

This one is from a fellow blogger (Eat the Rainbow). I did not change much from her recipe, just that I used lemon juice and skipped apple cider vinger.
  • Chia seeds - 2 Tbs.
  • EV Olive oil - 2 Tbs.
  • Lemon juice - from a large lemon
  • Medjool Dates - 2
  • Organic honey - 1 Tbs.
  • Mustard seeds - 1/2 tsp.
  • Turmeric powder - 1/4 tsp
  • Black pepper - 1/2 tsp.
  • Sea salt - 1/2 tsp
  • Filtered water - 1/2 cup
  • Blend everything in Vitamix at high speed for 1-2 minutes or till you get a creamy dressing.




No comments:

Post a Comment