Sandra's Vegan Chickpea Salad

Ingredients


2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, chopped
A few ribs celery & tops, chopped
1 clove garlic, minced or grated 
1/4 teaspoon crushed red pepper 
1 teaspoon fresh rosemary, finely chopped,crushed from jar
2 tablespoons red or white wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
 Directions

Combine chickpeas with onions, peppers, celery, red pepper flakes in a bowl .

Then in a processor or bullet/ninja add rosemary,garlic salt, pepper, oil and vinegar to combine the ingredients to make the dressing. 

Dress salad by pouring the mixture over the chickpeas and other ingredients in the bowl and tossing from bottom to top with a big spoon. 

This is best if made a day ahead so it can marinate. You can always do what I do, put it in a tupperware like dish and keep tipping it over every time you visit the frig. That way the bottom is on top and the whole salad gets to soak up the goodness of the dressing.

3 health benefits of chickpeas:

Whether you call them chickpeas or garbanzo beans, these little legumes are both tasty and healthy ! One of the oldest cultivated vegetables in the Middle East, chickpeas have been a favorite for hundreds of years ...see why. 

Here are three health benefits of chickpeas:

1. Hunger control: Chickpeas are high in fiber and protein, and they have a low glysemic index. This powerful combination can help control your weight and blood sugar. Enjoying as little as 1/2 cup of chickpeas daily can keep you feeling full longer.

2. Cholesterol reduction: Including 3/4 cup  of chickpeas (handful) in your diet each day can help lower LDL (bad) cholesterol levels, which reduces your risk of heart attacks, strokes,hardening of the arteries, dementia and more

3. Versatility: Chickpeas can be used in salads, soups, curries, chili and stews. Or consider roasting them with your favorite savory spices. Chickpea flour (also called garam) is gluten-free, high in protein and can be used to make pakoras, pappadams or pancakes, or can serve as a substitute for eggs in baked goods.

Apple and Kale Salad

What is all the fuss about eating raw anyway?

Well, here is what I know for sure...foods that come the way they are grown in nature like  in the produce department of your local store, has it's own set of enzymes built right in. That way our body can use the enzymes to help us digest the food. (Enzymes are NOT in the processed foods like bread, canned veggies and cooked noodles that we may be eating.) So if you don't get enough raw foods in your diet, do this... take your enzymes . Let's start eating the way nature intended. Here is a fun recipe!!

Let's go RAW!!

Yum...maple syrup, cranberries and apples. Pecans are the perfect topping and add a great crunch. I am going to be serving this as one soon! 

Maple Pepper Pecans

• 1 1/2 cups pecans
• 1/3 cup maple syrup
• 1/2 teaspoon ground mustard powder
• 1/2 teaspoon fresh ground pepper
• pinch Himalayan salt

1. Toss pecans in maple syrup, mustard powder, pepper and salt. Spread the nuts on a non-stick sheet and dehydrate at 115 until dry and crispy. 5 to 8 hours. Roughly chop pecans.

2. Alternatively you can spread on a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes, stirring once while baking (not raw).

*If you are not going to use these right away, put in an air-tight container.

Dressing

• 1 cup cashews, soaked until soft, drained and rinsed
• 3/4 cup water
• 1/3 cup maple syrup
• 1/4 cup plus 1 tablespoon dijon mustard
• 1/4 cup plus 1 tablespoon raw apple cider vinegar
• 1/2 lemon, juice from
• 2 tablespoons diced shallots

1. Place all ingredients except shallots in high-speed blender and blend until smooth.

2. Stir in shallots.

This salad will hold well for a couple of days. If you have a little dressing left over, it will freeze well while it waits for the next salad! 

Salad

• 3 medium bunches of kale, de-stemmed and torn into bite-sized pieces
• 1 lemon, juice from
• sprinkle of salt
• 4 apples, cored and chopped into 1/2-inch pieces
• 1 1/2 cup dried cranberries

1. Place kale in large bowl. Sprinkle with lemon juice and salt. Massage the lemon juice and salt into the kale for about 4 minutes.Make sure you don’t skip the first step of massaging the kale with lemon juice and salt. It softens the kale but most importantly, it removes the bitter edge.

2. Add chopped apples and dried cranberries. Toss.

3. Add dressing (start with half and then add to your taste) and toss well.

4. Top with pecans and serve.

 Until we meet again....mmmmm....this is so good....let me know what you love to eat!!

Make it healthy!!