Another recipe from the Chopped Salads article in the Star Tribune
NOTES:
I had purchased items for this salad specifically - like chopped coconut - but forgot vital ingredients like chickpeas and bean sprouts. So, I made it with pinto beans and skipped the bean sprouts altogether. It was fine but not as amazing as the spicy beet and carrot coleslaw. The ingredients didn't seem to blend together particularly well, though the flavor was good. The first night I ate it plain; then I finished the bowl with chopped romaine lettuce and other salad ingredients, where it fit in much better.
STARS:
2 out of 5. Not worth the ingredients, though I did like the flavor of shaved coconut in a salad!
RECIPE:
https://www.washingtonpost.com/recipes/chickpea-granny-smith-and-coconut-salad/15966/?utm_term=.04fa205ae319
Tested size: 6 servings; makes 6 cups
INGREDIENTS
- 2 tablespoons minced shallot
- 1 small jalapeño pepper, seeded and minced
- 1 tablespoon liquefied coconut oil
- 1/4 cup apple cider vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon cane sugar
- 2 cups Granny Smith apple, cored and cut into 1/4-inch pieces (from 7 ounces total)
- 1/2 teaspoon fresh lemon juice
- 2 cups rinsed and drained no-salt-added canned chickpeas (from one 14.5-ounce can; may substitute raw sprouted chickpeas)
- 2 cups fresh mung bean sprouts
- 1 cup fresh or frozen/defrosted grated coconut, at room temperature
- 1/2 cup finely chopped cilantro
- 1/4 cup roasted, unsalted sunflower seeds, for garnish
DIRECTIONS
Whisk together the shallot, jalapeño pepper, coconut oil, vinegar, sea salt and cane sugar in a mixing bowl. Let sit for 5 to 10 minutes.
Toss together the apples and lemon juice in a separate bowl, until well coated; this will help keep them from browning.
Combine the chickpeas, sprouts, coconut and cilantro in a mixing bowl. Stir in the apples, then add the shallot mixture and toss to coat evenly.
Cover and refrigerate until well chilled.
Garnish with the sunflower seeds just before serving.
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