Lemon Tahini Chickpea Salad

This salad is so easy to make, tastes amazing, and has lots of nutrients tp keep you healthy!  Chickpeas have plenty of dietary fibre, vitamin B6, folate and manganese.  One third of a cup of sweet red peppers contains your recommended daily intake of vitamin C, as well as lots of vitamins A and E, B6, folate and many other nutrients!

What you need:

1 can chickpeas, rinsed

1 sweet red pepper, sliced into bite-size pieces

1 tablespoon red onion, chopped finely

1/4 cup loosely packed chopped basil

2 teaspoons olive or flax oil

1 tablespoon tahini

1/4 teaspoon cumin

juice of 1/2 a lemon

optional: fresh mint

What you do:

1.  Mix the oil, tahini, cumin and lemon juice.

2.  Put the chickpeas, onions, pepper and basil in a bowl.  Mix in the dressing.  Refrigerate for a few hours before serving.

3.  Before serving, chop up some mint and place on top of the salad.

A New Yummier Healthier Coleslaw

Since cabbage is so good for you, I’ve been looking for new ways to eat it.  Since it’s not one of my favourites, this was a bit of a tough task.  But I modified a coleslaw recipe to make, what I think, is a lighter version of coleslaw that is tasty and great for you!  No mayo in this one!

Here are some of the main reasons to eat more cabbage:

cancer-fighting capabilities

vitamin C

fibre

potassium

low in fat and calories

and many more…

Here’s the recipe:

1/2 small head of cabbage, green or red

3 stalks broccoli, crowns removed

1 stalk celery

2-3 carrots

1/4 cup raw unsalted sunflower seeds

1/3 cup raisins

For the dressing:

3 tablespoons olive or flax oil

3 tablespoons lemon or lime juice

3 tablespoons apple cider vinegar

1/4 teaspoon lemon pepper

What you do:

1.  Chop the cabbage finely.

2.  Peel and then grate the carrots.

3.  Peel and chop the broccoli stalks into disks.

4.  Slice celery thinly.

5.  Mix all dressing ingredients together, then mix it in with the chopped veggies in a large bowl.  Add the raisins and sunflowers.

6.  Let it sit for at least an hour before you eat it so the flavours can mingle.  It keeps well in the fridge, thus making it great for leftovers!

Kamut Salad

This kamut salad is delicious and high in protein.  I cooked the kamut and made the dressing, then just made up half the recipe for dinner, serving the kamut hot with the fresh veggies and chickpeas.  I used the leftovers for lunches by cutting up fresh veggies and mixing them with the dressing and cold kamut and chickpeas.

For the kamut:

3 cups water

1 cup kamut

Bring the water to a boil, then add the kamut.  Reduce the heat, put a lid on it, and let it simmer for 1 & 1/4 hours.  Then take the lid off and let it simmer until the liquid is evaporated, about 10 minutes.

For the dressing:

Juice of 1 lemon or lime

1 tablespoon flax or olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Mix it all together with the following ingredients:

1 can chickpeas, drained

1-2 cups cherry tomatoes

1 red bell pepper, chopped

1 bunch scallion, sliced thinly

1 cup chopped mini cucumber

1/4 cup parsley, chopped

Enjoy!