Happy Friday guys – only a couple of hours to go until the weekend officially kicks in at last. Any plans?
We’re having my husband’s family over for lunch on Sunday so I’ll be getting the opportunity to have them sample some of the recipes I’ll be publishing here on the blog in the coming weeks (assuming all goes well!).
Family and friends make brilliant recipe testers, providing that you make it clear they need to be totally honest on whether they enjoy a dish or not! So the weekend will mainly be spent in the kitchen – no rest for the wicked!!
And speaking of rest – I haven’t been 100% in the last couple of days and I have a feeling that the endless hours spent on a plane last weekend and getting straight back to work are finally catching up with me.
So why am I telling you all this? Well, because today’s chickpea slaw power salad is one of those recipes I normally turn to when I’m serious need of a “pick me up”.
After yesterday’s Butternut squash, rocket & avocado salad with balsamic glaze I didn’t want to publish another salad. However, lots of raw vegetables are my go-to solution when I’m feeling a little under the weather and this fresh and crunchy salad simply ticks all the boxes: it has lots of good protein, it’s full of nutrients and it takes next to nothing to prepare. And, of course, it’s totally yummy.
Above all, I find that the two main highlights of this chickpea slaw power salad are its texture (think coleslaw but a billion times fresher and healthier!) and the simple yet amazing dressing consisting of extra virgin olive oil, lemon juice and ground cumin. Speaking of which, if you like the sound of this, you may also want to check out my Cumin flavoured butter bean & courgette salad which uses the very same dressing.
I decided to keep the salad vegan to maximise its feel-good power but I have added feta cheese to it in the past and it works incredibly well.
So while I munch on some more veggies, here’s the recipe – enjoy!
- 2 400g cans of chickpeas, drained and rinsed
- 2 large carrots, cut into thin matchsticks
- 1 red pepper, chopped
- 150g red cabbage, finely sliced
- 3 celery sticks, finely chopped
- 3 spring onions, chopped
- 1 large handful of fresh chopped coriander
- 4 tbsp good quality extra virgin oil
- 4 tbsp lemon juice
- 2 tsp ground cumin
- Salt and pepper to taste
- In a small bowl or measuring jug, combine the dressing ingredients and mix well.
- In a large bowl, combine the chickpeas with the vegetables and the chopped coriander.
- Pour the dressing over the salad and toss to combine. Enjoy right away or refrigerate for up to 24 hours.
What’s your go-to veggie recipe when you’re feeling under the weather? Is there a particular food that makes you feel better every time?