Thursday, 13 June 2013

Salad de Lola

Salad de Lola

1 tomato, diced
1 carrot, grated
1/3 cup red cabbage, sliced thinly
1 orange, sliced
1 handfull pea shoots sliced
1 handfull alfaalfa sprouts
1/3 cup sprouted beans

Roasted Chickpeas

1 can chickpeas
1/4 cup lemon juice
1 tbsp curry powder


1/4 cup lemon juice
1 tbsp fresh orange juice
1 tbsp splenda
1 tsp olive oil
1 clove garlic, crushed
freshly ground black pepper
1/2 tsp powdered ginger

Set the oven to broil or 450 degrees

Mix chickpeas, lemon juice and curry powder, making sure chickpeas are evenly coated. If you prefer your chickpeas to be a little crunchier add 1 tbsp of olive oil to the mixture. Spread the chickpeas out on a baking sheet and place in the oven once it has reached the proper temperature. Allow the chickpeas to bake 10 minutes. Remove the chickpeas from the oven, shake and return them to the oven for another 10 minutes to bake on the other side.

While waiting for the chickpeas, prepare the vegetables for the salad,  mixing them together, leaving the orange slices on the sides.

Only use about 1/3 of the chickpeas for the salad.

Mix together, dressing, salad and chickpeas adding the orange slices on the side as a garnish and enjoy

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