Thursday, May 26, 2011

Thai Coconut Chickpea Salad (vegan, gluten free, dairy free, rice free)

Olivia went to bed early last night. I was SO excited, until she woke up bright eyed and bushy tailed at 2am and refused to go back to sleep. So I have decided no bedtime before 8pm for this child, who doesn't appear to need more than 8 hours of sleep. I did get a lot done in the early evening hours though. This salad is one of them. I fell in love with it and hope you do to!

Ingredients: 1 Tablespoon of coconut oil, organic extra virgin, 2 cups of cooked chickpeas ( I soaked and cooked mine the day before as this is more economical than canned for us, but if you buy canned you need two cans. I highly recommend Eden organics for their BPA free canned goods.)
 1 cup of organic chopped leeks
2 cloves of garlic, minced
Juice of 1.5 lemons and the zest
1/2 cup of coconut milk, organic canned (native forest, organic, BPA free)
1/2 teaspoon of real salt sea salt ( I prefer this for it's high mineral content)
1 cup of blanched organic broccoli (I cooked 5 minutes until bright green)
1 cup of organic chopped cilantro
1/2 a red organic onion
1 cup of toasted almonds, chopped
1/2 cup of organic unsweetened coconut flakes
crushed red pepper to taste
Directions: In a large skillet place the coconut oil, garbanzo beans and leeks. Cook until lightly browned. Set aside in a bowl. Next in the same skillet place the garlic, lemon juice and zest, coconut milk, crushed red pepper flakes and salt. Stir until warm.

Prepare the broccoli by blanching for 5 minutes, then cut into small pieces.

I use the core of the stems for added nutrition.

In a separate bowl mix together the garbanzo bean mixture with the almonds, onion, cilantro,coconut and broccoli. Then add the dressing. Toss together.

Serve with quinoa, rice, chicken, or over a bed of lettuce.

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