Meat Free Mondays!
Artichoke, Apple & Chickpea Salad, with Toasted Walnuts
This salad is de-lish, packs quite a punch and is full of good-for-you-ingredients…
APPLES~ Packed with health boosting properties. Most of the goodness is in the skin however, so wash well & keep it on! Add one to your soups for undetectable delectable goodness!
CHICKPEAS~ Contain high levels of protein & are easily digestible. They’re a very good source of folate, manganese & copper, and low in sodium & saturated fat. Get chic with chickpeas and include them in your diet!
GLOBE ARTICHOKE ~ Aids digestion & assists liver function. Steam or boil fresh globe heads for 30 to 40 mins. Pick off one leaf at a time, dip in a piquant sauce & drag the flesh off with your teeth! Very primitive & great fun! Also makes a fab center piece table decoration!
WALNUTS ~ Walnuts have long been associated with ‘brain food’ not only because of their 2 hemispheres & wrinkled appearance, but because of their high concentration of Omega-3 fatty acids. These are fluid & flexible structural fats found in walnuts, flaxseed and cold water fish which maximize the brain cells’ ability to usher in nutrients and eliminate waste. As well as flaxseeds, they are the best vegetarian source of Omega-3 fatty acids.
SWEET CORN~ Provides more starch & calories than most vegetables. A good food for steady blood sugar levels. Scrumptiously sensational straight from the cob!
Salad Ingredients: Serves 4 or 6 ~ 400g jar cooked chickpeas, drained; 240g tin of artichoke hearts, drained & halved; 125g tin of sweet corn, drained; 1 medium red apple, cored & sliced; 2 cups shelled walnuts, toasted
Dressing; 1 heaped dessert spoon Dijon mustard; 3 heaped dessert spoons mayonnaise; 2 cloves garlic, crushed; 1/2 lemon juice; black pepper
Drain all the Salad Ingredients well. Char-grill the artichokes then allow to cool. Gently toast the walnuts and allow to cool. In a small bowl mix together all the Dressing Ingredients.
In a large serving bowl, mix the chickpeas & corn together with the dressing ~ adding a little at a time so as not to overdo it. Toss in the apple, then finally add the artichokes and sprinkle the walnuts on top. Serve as a side or main with warmed walnut bread or baked sweet potatoes…