SPIRALIZED VEGETABLE SALAD WITH CHICKPEAS by
CHEF DAN:
Serves
4
INGREDIENTS:
1/2-cabbage
1-daikon
radish
4-multi
colored carrots
1-yellow
squash
1/4-cup
yogurt, plain
1/2-avocado
1/4-cup
water
2-tablespoons
lemon juice +zest
1/2-cup
cilantro leaves + 1/2-cup chopped cilantro for garnish
1-garlic
clove minced
2-tablespoon
craisins
1/4-teaspoon
kosher salt
Fresh
ground black pepper to taste
3-tablespoon
olive oil
2-tablespoon
toasted sesame seeds
CHICKPEAS:
1-(15
Oz) can chickpeas
2-tablespoons
olive oil
1/2-teaspoon
salt
CHICKPEAS:
(PREHEAT OVEN TO 400 F)
1.
Drain
and rinse the chickpeas and spread them out on a paper-towel lined baking
sheet.
2.
Pat
them dry, removing the skin that came off the beans.
3.
Toss
chickpeas with oil & salt.
4.
Roast
for 35 minutes until golden brown and crispy.
5.
To
make crispier turn off the oven & let continue drying for 30-40 minutes.
SALAD:
1.
Cut
the vegetables using a spiralizer.
2.
Add
to a mixing b owl.
3.
Blend
yogurt and next 5 ingredients into a blender & blend until smooth.
4.
Add
olive oil and blend a few minutes or until creamy.
5.
Add
craisins &season with salt & pepper.
6.
Toss
together the noodles with the dressing, a small amount at a time.
ENJOY
DAN: FOR THE LOVE OF FOOD!!
No comments:
Post a Comment