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

HEALTHY AND EASY FALL SALAD

We are what we eat! Everything we eat and drink directly affects our cells. We know that two-thirds of our plate should be vegetables and fruit, with the remaining one-third covered by lean protein (lentils, beans, chicken, fish) and whole grains.
Autumn has arrived in Italy but at the same time, the heat of this strange November makes me abandon the soups for fresh salads. I love salad and this is my Autumn Salad.

Ingredients:

• a lettuce
• 1 cup of pinto beans (borlotti)
• 2 pomegranates
• 10 walnuts
• cider vinegar
• extra virgin olive oil
• toasted wholemeal bread
• paprika, curcuma and pepper

This recipe is really easy, just shelling the pomegranate and on my facebook page you can find a post where you see how to do it easily https://www.facebook.com/ciboformafisicasalute/?ref=hl , add pinto beans, nuts and cider vinegar, extra virgin olive oil, spices and serve with toasted wholemeal bread.
Enjoy your meal!

For beans
Soak the beans the night before (for at least 12 hours, remember that pre-soaking is really important), cover beans with about three inches of water and pay attention because beans do “drink” the water. then you cook them in pressure cooker (cooking time depend on what kind of bean and what kind of pressure cooker you have), usually 40 minutes.

Try my new recipe: roman gnocchi