Raw Brussels Sprouts and Chickpea Salad

brussels sprouts & chickpeas

Raw brussels sprouts and chickpea salad with lemony dressing.

I really like a nice, crisp salad and this brussels sprouts salad hits the spot. I think it would also be good with a few roasted pumpkin or sunflower seeds.

  • 1lb bag of brussels sprouts, washed and trimmed
  • 1 can of chickpeas, rinsed and drained
  • juice of one lemon
  • 2TB mayonaise
  • 2TB olive oil
  • 1tsp ground mustard powder
  • 1tsp agave nectar
  • Salt and pepper to taste

Slice brussels in half and then thinly slice so they’re almost shredded in texture. Add to large bowl along with the chickpeas and then drizzle a little bit of olive oil over that. Then, for the dressing, whisk together the oil, mayo, lemon juice, agave nectar and mustard powder. I actually guessed on the amounts, so, you may have to adjust. Use your best judgment. I trust you! The dressing should be on the thin side and quite lemon-y. Add the dressing to the salad and thoroughly mix until beans and veg are coated.

brussels sprouts & chickpea salad

A nice addition to dinner or a quick lunch.

Raw Asparagus and Chickpea Salad with Lemon

a spring-y salad.

a spring-y salad.

You may say, “Raw asparagus?!?” And, I will reply: “YES!”(with much enthusiasm). This is an easy and light salad to make for lunch, like I did yesterday. I used both a little bit of Bulgarian feta and Pecorino. I enjoyed the play of the two different flavors and textures of cheese. If you can find Bulgarian feta, buy some, pronto. It’s not salty like Greek feta cheese, it’s more mild and creamy/not so crumbly.

  • 1lb. (bunch) of asparagus, rinsed, cut into 1-2″ pieces
  • 1 can of chickpeas, rinsed and drained
  • 1/4 cup (or more) of crumbled Bulgarian feta cheese
  • a couple glugs of olive oil
  • zest of lemon, plus juice of half a lemon
  • flaky sea salt and pepper to taste
  • some shavings of Pecorino Romano cheese

Add cut asparagus and chickpeas in a medium-large bowl. I cut the asparagus into tiny, diagonal pieces to make it more visually appealing (I guess, haha). drizzle with olive oil–enough to coat the beans and veg. Add lemon zest and juice and feta pieces. Stir until combined. Add some shaved (I used a vegetable peeler) Pecorino Romano on top. Enjoy!

Green bean, Carrot, Chickpea Salad

When I was a kid, we used to pick green beans from my grandma’s garden in MI. I liked green beans so much so, I couldn’t wait until we got in the house to wash them, that I’d just eat them straight after picking them. My brother hated green beans, and still does to this day. So, more for me! I wasn’t a fan of green bean casserole that always seemed to make an appearance at family holiday dinners. I like my beans steamed or sauted with olive oil or butter and some lemon juice. Or, I love them raw in a salad. Originally, I was just going to do an olive oil and red wine vinegar dressing, but decided upon a creamy dressing of mayo, ground yellow mustard, olive oil and lemon juice (this is the same dressing from the previous recipe here This would be a great side dish any time of the year…but, it makes me think of summer because it’s fresh and crisp.

  • 1 pound green beans, trimmed, washed
  • 1/2 a red onion, minced
  • 8-10 baby carrots, sliced thin
  • 1 can of chickpeas, rinsed and drained
  • handful of chives

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Rinse and trim the green beans, cut them in half and put them in a large bowl. Add diced red onion, cut carrots and can of chickpeas. In a separate bowl, combine dijon mustard, mayo, olive oil, lemon juice, salt and pepper and whip together until smooth. Add dressing to veggies and stir until well-coated. Add some fresh chives too if you like.

Chickpea, Broccoli and Carrot Salad with Lemon-Mayo-Mustard-Olive Oil Dressing

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.

  • 1 can of chickpeas, rinsed, drained
  • 1/2 C chopped carrots
  • 1/2 C broccoli florets (cut really tiny)
  • 1/4 C chopped onions

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.

Roasted Chickpeas

Need a quick (and somewhat healthy) snack for yourself, or maybe your impending dinner party guests? Roast some chickpeas! This is a quick and easy recipe for the holidays, or, any time. I made mine a little garlicky and spicy, but, play around with the spices–herbs de Provence, crushed red pepper and curry, lemon pepper seasoning, or, whatever you like. There are endless flavor combinations.

  • 2 cans of chickpeas
  • 2 TB olive oil
  • 1 tsp crushed red pepper
  • 2 tsp hot paprika
  • dash or two of garlic salt

Line a rimmed baking sheet (or regular sheet) with parchment paper and set oven to 400 degrees. Rinse and drain chickpeas, pat dry with paper towels. Put chickpeas in medium sized bowl and fully coat with olive oil. Don’t add spices yet as they will burn in the oven. Roast for 20-30 minutes or, until the beans are crisp and browned. (Note: some may burst open and that’s totally fine). Get that bowl you previously used and pick up parchment/beans and transfer to the bowl. Add spices and stir with spoon until fully coated. These are good warm and will be crispy. They do tend to lose some crunch once they’re cooled. Enjoy!

roastedchickpeas2

roastedchickpeas