Page 44 - Inspire Health January/February 2016
P. 44
recipe
CWIShTHoSaPpIlCpaY eHdOdT SPICY HOT CHICKPEAS 5. When the chickpeas are brown and
• 1 tsp. olive oil crisp, pour the hot sauce mixture in
CHICKPEAS • 1 can (15 ounces) no‑salt‑added the center of the skillet, and shake the
pan or stir well to combine.
This salad is all plants and all amazing. chickpeas, rinsed and drained
Chop your way to crunchy salad heaven, • 2 Tbsp. hot sauce 6. Add the hot chickpeas to the chilled
and top it off with spicy chickpeas. Now • 1 tsp. reduced‑sodium tamari salad, top with tahini sauce, toss until
we’re talkin’ salad! evenly distributed and serve.
Directions:
Makes 4 large servings 1. To make the salad, layer the kale, Tips:
To blanch the asparagus, put the
Ingredients: lettuce, asparagus, red peppers,
CHOPPED SALAD corn, cucumber, tomato, avocado chopped pieces in a small saucepan
• 4 cups stemmed and and pickles in a large bowl, and chill and barely cover with water. Bring
in the refrigerator. to a boil, then remove from the heat.
chopped curly kale leaves 2. To make the chickpeas, put the oil in a Let the asparagus sit in the water for
• 2 hearts romaine lettuce, chopped large skillet (cast iron if you have one) 1 minute, then drain, rinse with cold
• 2 cups chopped asparagus, or mist with cooking spray, and heat water to stop the cooking, and drain
over medium heat. When the skillet is again. If time permits, chill the blanched
blanched and drained (see tip) hot, add the chickpeas and shake the asparagus in the refrigerator before
• 1 cup chopped roasted red peppers pan briefly to evenly distribute the oil assembling the salad.
over them.
(jarred is fine) 3. Let cook, shaking the pan occasionally To toast the sunflower seeds, heat
• 1 cup fresh or thawed frozen corn kernels so the chickpeas cook evenly, until them in a small skillet over high heat,
• 1 cup chopped cucumber browned all over, 12 to 15 minutes. shaking the skillet frequently, until
• 1 cup chopped tomato 4. While the chickpeas cook, put the hot fragrant, 3 to 5 minutes. Let cool on a
• 1 cup diced avocado sauce and tamari in a small bowl, and plate before adding to the salad.
• ½ cup chopped dill pickles stir to combine.
• cup unsalted roasted sunflower
seeds (see tip)
• Tahini sauce (recipe below)
TAHINI SAUCE
Makes 1½ cups
Ingredients:
• 1 cup water
• ½ cup tahini
• ½ cup lemon juice
• 1 Tbsp. chopped garlic
• ½ tsp. salt
Directions:
Put all the ingredients in a food
processor or blender, and process
until smooth.
Tip:
Tahini needs to be stirred well to
incorporate the oil prior to use.
Recipe from Eat Like You Give A Damn, written by Michelle Schwegmann and Josh Hooten.
44 INSPIRE HEALTH January § February 2016
CWIShTHoSaPpIlCpaY eHdOdT SPICY HOT CHICKPEAS 5. When the chickpeas are brown and
• 1 tsp. olive oil crisp, pour the hot sauce mixture in
CHICKPEAS • 1 can (15 ounces) no‑salt‑added the center of the skillet, and shake the
pan or stir well to combine.
This salad is all plants and all amazing. chickpeas, rinsed and drained
Chop your way to crunchy salad heaven, • 2 Tbsp. hot sauce 6. Add the hot chickpeas to the chilled
and top it off with spicy chickpeas. Now • 1 tsp. reduced‑sodium tamari salad, top with tahini sauce, toss until
we’re talkin’ salad! evenly distributed and serve.
Directions:
Makes 4 large servings 1. To make the salad, layer the kale, Tips:
To blanch the asparagus, put the
Ingredients: lettuce, asparagus, red peppers,
CHOPPED SALAD corn, cucumber, tomato, avocado chopped pieces in a small saucepan
• 4 cups stemmed and and pickles in a large bowl, and chill and barely cover with water. Bring
in the refrigerator. to a boil, then remove from the heat.
chopped curly kale leaves 2. To make the chickpeas, put the oil in a Let the asparagus sit in the water for
• 2 hearts romaine lettuce, chopped large skillet (cast iron if you have one) 1 minute, then drain, rinse with cold
• 2 cups chopped asparagus, or mist with cooking spray, and heat water to stop the cooking, and drain
over medium heat. When the skillet is again. If time permits, chill the blanched
blanched and drained (see tip) hot, add the chickpeas and shake the asparagus in the refrigerator before
• 1 cup chopped roasted red peppers pan briefly to evenly distribute the oil assembling the salad.
over them.
(jarred is fine) 3. Let cook, shaking the pan occasionally To toast the sunflower seeds, heat
• 1 cup fresh or thawed frozen corn kernels so the chickpeas cook evenly, until them in a small skillet over high heat,
• 1 cup chopped cucumber browned all over, 12 to 15 minutes. shaking the skillet frequently, until
• 1 cup chopped tomato 4. While the chickpeas cook, put the hot fragrant, 3 to 5 minutes. Let cool on a
• 1 cup diced avocado sauce and tamari in a small bowl, and plate before adding to the salad.
• ½ cup chopped dill pickles stir to combine.
• cup unsalted roasted sunflower
seeds (see tip)
• Tahini sauce (recipe below)
TAHINI SAUCE
Makes 1½ cups
Ingredients:
• 1 cup water
• ½ cup tahini
• ½ cup lemon juice
• 1 Tbsp. chopped garlic
• ½ tsp. salt
Directions:
Put all the ingredients in a food
processor or blender, and process
until smooth.
Tip:
Tahini needs to be stirred well to
incorporate the oil prior to use.
Recipe from Eat Like You Give A Damn, written by Michelle Schwegmann and Josh Hooten.
44 INSPIRE HEALTH January § February 2016
