Chickpea, Apple & Cashew Salad with Tahini Dressing

Chickpea, Apple & Cashew Salad with Tahini Dressing

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Even just for a minute... I just love making salads - they are so easy and so versatile. A lot of people think that salad is boring which baffles me - maybe they just put lettuce, tomato and cucumber in their salads and then add some store bought sugary dressing? If that is how you view salads then I challenge you to try some of my salads. There are so many different vegetables and fruits, beans and pulses, nuts and seeds and different dressings to use in salads! This hearty salad is perfect for people who thing that salads aren't filling enough to be your whole meal. I chose a sweet apple (like gala or pink lady) to add some crunchy sweetness to the salad. If you use a granny smith you'll have a more sour taste to the salad. Try both and see which one you prefer? Peel and dice the beetroot. Place in a saucepan and cover with water. Boil until tender (about 15-20 minutes - depending on how big you cut the pieces). Drain and rinse with cold water. Spread lettuce between two bowls. Chop tomatoes and layer on top of the lentils. Then top with the cooled beetroot. Lightly toast the pepitas by dry frying in a pan for about 60 seconds, tossing them regularly until they're browned and starting to pop. Remove from the heat and allow to cool. To make the dressing mix together all the ingredients and stir vigorously until smooth and combined. In a bowl toss the cooked chickpeas, diced apple, cashews and pepitas with the dressing to coat. Distribute amongst the bowls and enjoy! I'm Keely and I'm a cook, a food lover, a traveller, a writer, a photographer and a recipe developer. I eat a primarily vegan diet, but I'm not a vegan.

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