One of my favorite snacks or for a light lunch is Hummus. Chickpeas or Garbanzo Beans are an excellent vegan and gluten-free source of protein and fiber. Chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium. You will love this yummy, fresh, version of hummus!
- 2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can)
- 2 springs fresh Dill (washed, stems removed)
- ½ Cucumber (washed, skin on, roughly chopped)
- ½ teaspoon Sea Salt
- 2 tablespoons Lemon Juice
- 2 tablespoon Olive Oil
- 1 small Garlic Clove
Add all ingredients into a food processor or blender, pulse until smooth. Chill and before serving, add a drizzle of olive oil and a sprinkle of paprika on top. Serve with crisp Veggies or low fat Crackers.
During warm weather I crave a sweet crunchy cold salad. I made this yummy salad and ate it throughout the day.
The nice thing about this salad is the dressing has no mayo like typical coleslaws. Rather, tahini is used as a creamy base and the sesame is highlighted by toasted sesame oil and freshly toasted sesame seeds. The fresh twist comes from the orange zest and fresh lemon juice. Cilantro perks up the salad with further crunch from sunflower seeds.
Crunchy Cabbage Salad
10 oz green cabbage, thinly sliced (~3 cups)
1 large carrot, grated (1 cup)
1 green onion, thinly sliced
1/2 cup chopped cilantro
1/8 cup sesame seeds, toasted
1/8 cup toasted sunflower seeds or chopped cashews
1 tbsp toasted sesame oil
1.5 tbsp lemon juice (half a lemon)
1 tsp agave (or maple syrup)
1.5 tbsp tahini
1/4 cup water
Zest of a clementine or small orange, pinch of salt and pepper.
Place cabbage, carrot, green onion and cilantro in a bowl and toss.
In a cup, mix together sesame oil, lemon juice, agave, tahini, water, zest, salt and pepper.
Serve salad, top with sesame and sunflower seeds and lightly drizzle with dressing.