Greek Chickpea Salad with Lemon Tahini Dressing

Today is grocery shopping day, which meant trying to cobble together a lunch for Wayne with the barebones ingredients left in the refrigerator.    Because I had cooked chickpeas in there due to our recent obsession with roasting/baking them, I decided to try a recipe I came across recently.  Although I didn't have many of the ingredients listed, see *note below,  I did manage to make something that looked good, at least.  After I made it and brought his lunch to his truck, he remembered he had to take a customer to lunch, so we saved it for the next day...then I stole it for my own lunch. 

So glad I did - it was great! 

Greek Chickpea Salad

Serves: 1

Ingredients:

1 cup garbanzo beans
1/4 cup +/- minced onion
1/4 cup +/- minced red bell pepper
1/2 tomato, diced

Black pepper
Garlic powder
Cayenne, just a touch

1/2 avocado
Lemon Tahini Dressing (recipe below)

Combine the beans, chopped vegetables, and seasonings into a salad bowl.   Add avocado slices and top with fresh greens.   In the photo, the chickpea mixture is on the bottom, the lettuce on the top. 



We kept the salad like that so that the greens stayed crisp, or you could keep them separate until it's time to eat.  Then toss together...



and top with dressing. 



* Dr Fuhrman's version adds brazil nuts, cucumber, apple, potato, cilantro and balsamic vinegar. 


Lemon Tahini Dressing

Serves about 4

Ingredients:

Juice of one lemon
1-2 Tbsp tahini
2 Tbsp water 

Whisk ingredients together and store in the fridge until needed. 

The Salad versus The Boy

In my continuing attempt to convert him to salads, I decided to try this wedge of lettuce.  It's the iceburg lettuce that I use for my breakfast salads, and I noticed how sweet and cool it tastes.  So, I surrounded it with some of his favorite vegetables and served it to him when he was hungry.

Of course, the first words out of his mouth were "I don't want that lettuce."  But, I told him it was sweet lettuce, to just try it.  He did and he liked it.

This was the largest dinner plate we own, so it's quite a bit of veggies.



This is what he returned to the kitchen...




I had to at least TRY with the bell pepper, but I knew it was a goner from the start.  After he ate his veggies, he got his treat - pizza on a whole wheat pita.  I used half pasta sauce and half my hidden veggie pasta sauce.  pasta sauce here

Miscellanea

Just a bunch of random things today....

Salad dressing on-the-go in a disposable pack...




I don't know what these are - found them on my camera.  My guess is they are Disney's Toontown inspired.








Made a loaf of my Banana Bread for the weekend trip.  Left it on the counter to cool.  Came back to this.  I don't know how such a little boy can eat so much.





Homeschool.  Early morning.  




My latest smoothie.. Mixed berries, kale, spinach.




My breakfast to go...

Spicy Black Bean dip

This one's easy, quick, and good for dipping raw vegetables or crackers into.

Spicy Black Bean Dip

Ingredients:

1 cup chopped onions
3 cloves garlic, chopped
1/2 large bell pepper, chopped
2 cups black beans
1/2 cup salsa, drained

Water saute the onions, garlic, bell pepper until onions are translucent.  

Add all ingredients including cooked vegetables to the food processor and process smooth.    Add seasonings to taste - garlic powder, onion powder, cayenne powder, black pepper. 

 

Vegan Pho

We are addicted to Pho and have been for years, many years before our switch in eating style.  As is true with many recipes, this one is a work in process that may never have an end.   Nonetheless, here is our latest attempt, pictures to follow later.

Vegan Pho

Broth:

1-2 large onions, chopped

2 inch piece ginger root, minced and peeled
½ - 1 lb mushrooms, chopped
2 garlic bulbs, minced
5 large carrots, shredded
1 cup white cabbage, shredded  

Water saute the above until it starts to get soft (onions translucent) and mushrooms release their water, then add 6 cups water or vegetable broth.    Add seasonings (below) in a seasoning ball/strainer or just pop them in and be prepared to fish them all out. 

 

Seasonings:

Star anise – 1 or 2
Cinnamon stick – 1
Cloves – 1-2 Tbsp
Corriander seeds – 1 tsp
 
Cook broth and seasonings in the crockpot on high 4 hours or on the stove, simmering for 45 minutes.   Add vegetables, additional mushrooms, or tofu cubes as desired. 

Possible vegetables:

Sliced into ribbons – collards, bokchoy, cabbage, broccoli slaw greens, other greens

Continue to cook until the vegetables are finished, then remove the strainer ball. 

Serve over spiralized zucchini or other noodles;  rice noodles are traditional but not really nutritarian.  

 

Garnish with :

Lime wedges

Bean sprouts
Green onions
Serrano chiles
Ciliantro
Basil
Sriracha sauce, optional  

Note:  many sauces are high sodium, high sugar, and non-vegan.   It is possible to replicate the taste of these sauces in many ways depending on your personal sodium intake needs.