The idea for this dish started a few weeks ago, when I discovered a small health food store in town. In filling my bags, I picked up a container of non-dairy feta, which we'd never tried before (the nice folks at Whole Foods acted like I was crazy when I asked for it there). Both of my Sprouts are big cheese lovers, so I thought it would be a nice treat since they don't eat dairy cheese anymore. Plus, I'd just seen a recipe that looked really good except for the fact that it called for feta.
Of course, I never found that recipe, so I had to dream up something new for it. Here's how it turned out . . .
Cheesy Chickpea Salad
Ingredients
For the dressing:
1/2 cup water
2 tablespoons balsamic vinegar
2 tablespoons raw cashews (soaked, if possible)
1 tablespoon lemon juice
1 tablespoon chopped garlic
1 tablespoon oil
1/2 teaspoon salt
For the salad:
4 cups broccoli florets (lightly steamed and finely chopped)
4 cups cooked chickpeas
1 container vegan feta
1 recipe of basic balsamic dressing
Preparation:
Combine all dressing ingredients in blender or food processor until smooth. Toss with remaining ingredients, and chill before serving.
Sprout Ratings
Big Sprout - 5 sprouts
Little Sprout - 3 sprouts
Mama Sprout - 4 sprouts
Daddy Sprout - 3.5 sprouts
No comments:
Post a Comment