As soon as the temperature decrease, my desire for warming foods increases. So this salad has greens and raw carrots and cauliflower, but the garbanzo beans were still warm from the oven. Feel free to steam the carrots and cauliflower, also. The steamed veggies with your leafy greens makes for an interesting soft and crunchy combo. (This is a “Cook by Your Apron Strings” recipe. Amounts of each veggie are up to you, as are dressings.)
I used a deep red, organic Romaine lettuce, but feel free to use any greens you enjoy.
Utensils: Cutting board and knife, pot for cooking beans, mixing bowl, serving bowl
Prep. Time: About 10 minutes with cooked garbanzo beans (chickpeas)*
Cooking Time: If using dried chickpeas, soak overnight, drain in the morning and allow to sprout in a colander over a bowl all day, then cook an hour before dinner. Cooking time depends on how much they have started to sprout.
Categories: Vegan, Gluten Free, No Sugar Added
lettuce leaves of your choice, washed and dried
1-2 cups cooked chickpeas, still warm.
washed carrot slivers
washed cauliflowerettes (or riced cauliflower)
leek or onion slices
olive oil and lemon or your own choice
salt and pepper to taste or try za’atar, a Middle Eastern spice with sesame seeds
- Wash and dry lettuce leaves and place in mixing bowl. Add carrot slivers, cauliflower pieces riced cauliflower, leek slices, and warm, cooked chickpeas.
- Add salt, pepper or other spices of your choice to bowl and toss.
- Add olive oil and lemon or your choice of dressing and toss again.
- Place is a serving bowl and enjoy while garbanzos are still warm.
(Fee free to add fresh sprouts on top, after dressing the salad.)
*If you use canned garbanzos, be sure the cans are BPA free. If using carton beans in tetra packs, see info from my earlier recipe: (See info from my earlier recipe: https://www.menupause.info/artichoke-black-bean-salad/)