Chickpea salad
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OLIVE OIL + ACV DRESSING

EVK’s versatile Olive Oil and Apple Cider Vinegar Dressing. Checkout our post on Making Salad Dressings!

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Ingredients

  • 1 clove of garlic
  • 1cm of ginger
  • olive oil
  • apple cider vinegar
  • rice vinegar
  • whole-grain mustard (or dijon)
  • salt
  • maple syrup (or honey)

Instructions

  1. Finely dice garlic and ginger.
  2. Pour a few good splashes of olive oil into a jar, blender or mini food processor.
  3. Add splashes of apple cider and rice vinegar. You want to have a ratio of about 3 parts oil to 1 part acid.
  4. Add a little mustard and a dash of salt.
  5. Add garlic and ginger.
  6. Add a little splash of maple syrup to take the acid edge off.
  7. Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
  8. Taste your dressing and balance it by adding more of whatever you think it needs.
  9. At the very last minute before serving your salad add the dressing a little at a time, tossing as you go. You don’t need to use everything you’ve prepared, it’ll keep for a bit in a sealed jar in the fridge. ‘Less dressing, more tossing’ is the mantra for salad success!
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CHICKPEA SALAD

This Chickpea Salad makes a great summer lunch or light dinner!

SERVES 2

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Ingredients

  • 1 apple
  • 2 stalks of celery
  • 1/2 a cucumber
  • 1 red pepper
  • 1 carrot
  • 1-2 green onions
  • handful of almonds
  • 1 Thai chili
  • 1/3 of a block of feta
  • 1 can of chickpeas
  • OPTION: 2-3 kale leaves
  • OPTION: handful of basil leaves
  • OPTION: 3-4 sprigs of cilantro

Instructions

  1. Slice apple, celery, cucumber, red pepper, carrot and green onions.
  2. Coarsely chop almonds and toast in the oven at 325˚ for about 8 minutes.
  3. OPTIONAL: chop a handful of kale, basil or cilantro.
  4. Finely dice Thai chili.
  5. Crumble Feta.
  6. Drain and rinse chickpeas.
  7. Combine fruit and veg in a salad bowl and toss in OLIVE OIL AND APPLE CIDER VINEGAR DRESSING.
  8. Serve with almonds and feta.

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