Sunday, April 17, 2011
To be honest, I didn't think this one was going to make it to the blog. That's not to say that I'm a food snob or anything, but it's just a salad, and an incredibly simple salad at that. It's just so good, though. I had planned on just putting a few scoops onto the salad I was having for lunch, but once I finished that I proceeded to polish off the whole batch! I'll definitely be making it again this week!
I recommend that you soak dried chickpeas overnight with a piece of kombu and cook them until they're done instead of using canned beans, as most canned foods, even if they're organic, have BPA in them. Plus, dried beans are cheaper than canned beans in most cases (and way cheaper than meat, pound for pound. There goes the myth of veganism being expensive). Cooking your beans is easier than you'd think, too. I just put mine in my rice cooker with 2 1/2 cups of water and drained them after 45 minutes to an hour. You can save the cooking liquid and use it like a veggie broth in your recipes. Of course, you can add whatever other veggies to adjust it to your tastes.
I ate this on a bed of baby greens and baby spinach, and topped it with sunflower seeds and hemp seeds for some healthy fats.
Serves 1 by itself, or 2-3 as a side
1/2 cup dried chickpeas, soaked overnight with a 1 inch piece of kombu, cooked and drained
1/3 bunch of parsley
1 large carrot
2 inch piece of daikon
juice of 1/2 a lemon
1 inch piece of ginger, either grated and juiced, or minced
pepper to taste
Remove the leaves from the parsley and rip or chop them into smaller pieces. Add these to your chickpeas. Either slice your carrot into rounds and cut those into halves, or grate your carrot, and chop the daikon into similar sized pieces. Add these to the chickpeas and parsley. Mix together the lemon, ginger and pepper in a small bowl. Pour this mixture on the rest of the ingredients. Now dig in! =)