NUTTY, CRUNCHY, CRISPY, TASTY - SALAD FOR THE HUNGRY
This salad was so satisfying, the tastes all go so well together and the crunch satisfies the "crisp" lover in me - all with out guilt.
Salad Ingredients
Baby spinach leaves
Broccolini - thinly sliced
1 can organic chickpeas, drained, rinsed and patted dry
A hand full of slivered almonds
Salt, pepper, chilli pepper
1 tablespoon Olive Oil
Dressing ingredients
1 tsp wasabi paste
1 tsp Dijon mustard
Half a tsp of honey
6 tablespoons white wine vinegar
3 tablespoons olive oil or flax seed oil
Directions
In a bowl mix your chickpeas with a tablespoon of olive oil and season to your taste, spread on a baking tray and bake in a hot oven for about 35 minutes. In the mean time slightly stir fry your broccolini (or you can keep it raw if you prefer) once the chickpeas are ready you can construct and dress your salad. Happy Healthy Weekend Everyone!