By myWholeLife Team Anti-Inflammatory, Bone Health, Digestive-Friendly, Hormone-Balancing, Immune Support, Weight Management Gluten Free, Vegetarian
March 25, 2016
A quick and easy salad that is magnesium-rich and digestive friendly. Makes for a great lunch salad or serve with main dish as a side.
½ head purple cabbage, shredded or very thinly sliced
1 apple, thinly sliced (Gala or Granny Smith)
1 fennel bulb, thinly sliced
1 cup for cooked chickpeas, rinsed & drained
1 cup flat-leaf parsley, chopped
½ cup kefir
1 tsp Dijon mustard
½ lemon, juiced
1 tsp raw honey or pure maple syrup
2 Tbsp extra virgin olive oil
2 Tbsp fennel leaves, chopped
½ tsp sea salt
Pepper to taste
How To Cook Chickpeas (Makes 4 - 5 Cups)
1 pound of Chickpeas, rinsed and picked over
1 tsp baking soda
1Add cabbage, apple, fennel, chickpeas, fennels leaves, and parsley to a large bowl
2In a separate bowl, whisk together the kefir, Dijon mustard, olive oil, honey, sea salt and pepper
3Pour salad your main ingredients, toss and serve
1Rinse and drain chickpeas. Place in a bowl and cover with plenty of cold water and add baking soda. Soak for 12 hours or overnight.
2Once soaked drain and rise. Transfer to a large pot and cover with twice the amount of cold water.
3Bring to a boil, cover and allow to simmer for one hour or until cooked.
4Drain and allow to cool Once cooked they can be stored in the fridge, covered for up to 3 days
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