Hearty nut & chickpea salad

Prep time 15 min Total time 50 min Serves

Want to start the new year on the right foot? Your resolutions include eating more veggies? We have the recipe for you!

Here’s a hearty and vitamin-rich salad. Prepared in just a few minutes, this salad is the perfect lunch or the ideal quick dinner, especially if you prepare the croutons ahead of time. These chickpea and nut croutons pack a great crunch and are an excellent source of protein.

 

- Marie des Neiges Magnan

 

 

Ingredients

 

Chickpea Croutons

  • 1 cup of cooked chickpeas
  • 1 tbsp of olive oil
  • ½ tsp of dried thyme
  • salt & pepper
  • the zest of one lime
  • ½ cup of cashew nuts (coarsely chopped)

Dressing

  • 4 tbsp of grapefruit juice
  • 2 tbsp of cashew butter
  • 1 tbsp of soy sauce
  • 2 tbsp of olive oil
  • the zest of half a grapefruit

 

Salad

  • Salanova salad
  • Mâche (lamb’s lettuce)
  • Crunchy Microgreen Fusion
  • 1 grapefruit cut into supremes (segmented)
  • 2 Lebanese cucumbers, cut into slices
  • ¼ cup each of organic lacto-fermented green cabbage and red cabbage sauerkraut
  • 2 small beets, grated
  • ½ a red cabbage, finely chopped
  • Daikon radish

Instructions

  • For the croutons, dry the chickpeas on a clean cloth. Preheat oven at 400⁰F.
  • In a bowl, mix the chickpeas, the oil, the thyme, the salt and the pepper.
  • Spread this mix on a baking sheet lined with parchment paper.
  • Cook for 25 minutes, add the coarsely chopped cashew nuts to the chickpeas, mix well and cook for 10 to 15 more minutes, making sure nothing burns.
  • Remove from oven and sprinkle this mix with the lime’s zest. Set aside.
  • In a small bowl, whip together all the dressing ingredients. Set aside.
  • Garnish two serving bowls with red cabbage, lettuce, mâche, cucumber, beets, sauerkraut, grapefruit supremes, and Daikon.
  • Sprinkle with the crouton mix, add the dressing, and serve.