Chickpea Salad with Basil and Pine Nuts
This salad is as easy as it is delicious. When you need a quick, high protein, pick me up, reach for this recipe.
1 15-oz. can chickpeas, drained and rinsed
2 T. red onion, finely chopped
1/2 c. red or yellow bell pepper, chopped (or mix red and yellow for added color)
1/4 c. toasted pine nuts
1/4 c. fresh basil leaves, cut into ribbons
1-2 T. chopped sundried tomatoes (optional)
2 T. olive oil
1 T. fresh lemon juice
1 t. fresh chili paste
Salt and pepper
Rinse the chickpeas and put them in a bowl. Add the onion, peppers, toasted pine nuts, and basil ribbons. In a small bowl whisk together the oil, lemon juice, and pepper paste until emulsified. Pour over the salad and toss everything to combine. Taste and season with salt and pepper.
I like to serve this with a hearty slice of bread to mop up the juices. For an alternate presentation, you can lightly mash the chickpeas and pile the mixture onto grilled or toasted bread as a super easy and super tasty bruschetta.
One of the easiest salads I make is delicious and nutritious coleslaw, but cabbage is one of those vegetables that gets a bad rap for being indigestible or having an unattractive color and flavor when cooked. This is unfortunate because cabbage is one of the healthiest and least expensive vegetables you can buy. Rich in vitamin C and extremely versatile, cabbage is loaded with fiber and is both filling and flexible.
Here are my tips for making a great coleslaw. Try adding Savoy or red cabbage to your favorite coleslaw recipe to add color and flavor. Slice your cabbage thinly either way. A mandoline works great, but you can also achieve a thin slice with a very sharp knife. To change up a traditional coleslaw recipe, try adding toasted nuts (sunflower, walnuts, pecans, pine nuts), raisins or dried cranberries, shredded carrots, chopped apples, or sliced grapes. For dressings, try a simple red wine vinaigrette using olive oil. Instead of using egg-based mayonnaise, try Vegenaise or your favorite vegan mayo and turn what could be a hidden fat bomb into a healthier, just as tasty version.
Make sure you allow your coleslaw to rest for an hour or more in the refrigerator to absorb the dressing and to soften the cabbage’s tough fibers. I encourage you to use your imagination, don’t be afraid to experiment, and you can enjoy this crunchy, nutritious vegetable year round.