Chickpea Salad Vegetable Recipe

CHICKPEA SALAD VEGETABLE RECIPE

Chickpea Salad with Belgian endive, iceberg, orange, apple and nuts

Legumes are a superfood!!
Research shows us that legumes are good for overall health, the environment and our wallet.
Legumes include lentils, chickpeas, cannellini beans, butter beans, borlotti beans, navy beans, soy beans and many more. Legumes are also recommended as a healthy alternative to animal-derived foods because of their high-protein content. similar to that of beef, egg and dairy and are a rich source of healthy fibers.
Now, we know that it's important to eat legumes if possible every day.
So, without further ado, let’s discuss my new favorite salad: Salad with Chickpeas, walnuts, orange and apple.
This recipe is useful for your #MeatLessMonday #MeatLess #Monday

Ingredients (3 servings):

• 2 medium Belgian endive

• 7 oz. iceberg lettuce 

• an apple

• an orange

• 10 Brazil nuts

• 3 oz. chickpeas

For the dressing:

• 1 lemon, juiced

• 2 tablespoons extra virgin olive oil

• salt

  In a small bowl, whisk together all the ingredients for the dressing and set aside.
Wash the salad and cut the vegetables, the apple, the orange and the nuts. Place all the prepared ingredients for the salad in a large bowl. Drizzle with salad dressing.
Easy, healthy and cheap!
Enjoy your meal!

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Try my recipe of roman gnocchi

Whole Wheat English Muffin Bread (recipe step by step)

WHOLE WHEAT ENGLISH MUFFIN BREAD

Whole Wheat English Muffin Bread with blueberries

When I put my English Muffin Bread in the oven. I was immediately transported back to a time. Toast reminds me of childhood. It is breakfast, lunch, dinner. It is something I would almost always be happy to eat. This recipe is easy, it's cheap (you can save $12 a week), it's healthy (no fat and no sugar) and last but not least it's delicious.
It keeps for 5 days on the counter, which means you can have breakfast and snack all week.

Ingredients:

• 2 cups warm milk (in my recipe homemade almond milk, I prefer vegetable milk)
• 1/2 cup warm water
• 1 tablespoon rice malt (or integral sugar)
• 4 - 1/2 teaspoons dry active yeast
• 5 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon of turmeric (optional)
• 2 teaspoons of cinnamon (optional)
• 3 tablespoon of blueberries (optional)

In a bowl pour 2 cups warm milk and 1/2 cup warm water, 1 tablespoon integral sugar (or rice malto), mix until everything is combined, add 4 teaspoons dry active yeast, then stir with a whisk and allow to sit 5 minutes. 

Milk, water and yeast

In another bowl put 5 cups flour, 1 tsp salt, tumeric and cinnamon.

Mix flour, salt, tumeric and cinnamon

Make small well and add milk mixture, mixing the dough (you could use a wooden spoon). Do not knead. Cover and allow to sit 25 minutes.

Dough

The dough will be very sticky. Divide the dough and add in one half blueberries, put in a grease two PlumCake tin (or loaf pan), spinkle cornmeal, press with floured fingers, sprinkle cornmeal.

Plumcake tin

Set your dough to prove in a warm place, covered with a cloth over the bowl (I put it in the oven off) for two hours or allow to double in size.

Bake at 375° for 35-40 minutes. Loaves should be a nice golden brown on all sides.
Remove from pans and let cool on cooling rack before attempting to slice. Toast to serve.
Good with  jam or honey! Also delicious with just butter or ham and cheese!

Whole Wheat English Muffin Bread