Winter Vegetable & Chickpea Salad
A winter vegetable salad of cabbage, carrots, radishes and chickpeas. Serve raw or lightly steamed.
Serve drizzled tahini, garlic cashew cream, topped with feta, tofu, cheese or plant-based cheese.
- Serves4-6
- Cooks in
- Prep time 15 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Anti Inflammatory
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- Vitamins Minerals
- Plant Protein
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
Ingredients
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Method
Winter Vegetable & Chickpea Salad
DRAIN & rinse chickpeas.
WASH + DICE all the veg about the same size as chickpeas – a good chance to hone your knife skills.
MIX all ingredients in a bowl. Taste adjust vinegar & salt.
SERVE raw with vinegar or a dressing on the side or lightly steamed.
SERVING IDEAS
with feta or tofu
with cheese or plant-based cheese
with Immuno Supportive Spiced Seeds
Kale & Watermelon Radish Salad
Roasted Sweet Potato & Avocado Bowls
Celeriac Remoulade
Watermelon Radish & Celery Root Salad
Crispy Lettuce Salad
DRESSING IDEAS
Garlic Cashew Cream
Kale & Green Bean Pesto
Mixed Mustard Dressing
Oil-free Orange Vinaigrette
Lemon Garlic Tahini
Chef tips + Ingredient Swaps + Ideas
SWAP CHICKPEAS for cooked lentils, cannellini beans, pinto, adzuki, black beans, black-eyed peas, quinoa, rice.
SWAP VEGETABLES for anything you have – radishes, celery, radicchio, peppers, tomatoes. Cooked beetroot, squash, root vegetables, broccoli, cauliflower, peas, beans.
ADD LEAFY GREENS use arugula, spinach, baby kale, lettuces, radicchio, bok choy.
ADD nuts or seeds.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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