One of my favorite salads to make for a week worth of lunches or to bring along to a pot luck. I've had many requests for this recipe, so here it finally is. Loaded with plant based proteins and omega 3's, this one is a great option for a Meat Free Monday meal.
- Handful of walnuts, chopped
- ¼ walnut oil, or extra virgin olive oil- whatever you have on hand
- 1 tbsp cumin
- 1 tbsp coriander
Add all above ingredients to a large mixing bowl and stir to coat. While the nuts are soaking up the seasoning chop up the following ingredients.
- 2-3 tomatoes
- 1 red capsicum
- 1 generous pinch of salt, about ½- 1 tsp, adjust for your taste
Chop tomatoes and capsicum, toss on top of walnuts then sprinkle with salt. Let the tomatoes and capsicum sit and rest a bit to sweat. This brings out the juice from the fruit and adds to the flavor of the salad. While the fruit is sweating, add the remaining ingredients to the bowl-
- 1 small red onion, diced
- 2-3 cloves garlic, chopped
- 1 package of spinach, chopped
- 1 handful coriander/cilantro, chopped, about ½ cup
- 1 cup cooked quinoa
- 2 cups cooked brown or green lentils, or 1 can drained and rinsed
- 2 cans chickpeas, drained and rinsed*
- 2 tbsp balsamic vinegar (or to taste)
Toss all ingredients until combined.
* 1 cup dried chickpeas soaked then cooked = 3 cups cooked chickpeas, same as 2 cans.
* 1 cup dried chickpeas soaked then cooked = 3 cups cooked chickpeas, same as 2 cans.
