(VEGAN RECIPE) I’m taking it easy on you for this week’s Meat-free Monday challenge. This simply prepared meal takes a little amount of prepping and an even smaller amount of cooking. The fried garbanzo beans add the perfect amount of crunch! They also make great snacks all by themselves. I prefer to eat this salad right after it’s made, but it tastes great at room temperature and even cold. It’s filling enough for a main dish, but is also a great side.
For this particular salad I used and Asian inspired dressing, but you can switch up the vinaigrette to whatever you are in the mood for. Balsamic, dijon, and lemon works wonderful also.
Fried Garbanzo Beans
- 1 can garbanzo beans, drained, rinsed
- 1 T. neutral oil, like safflower
- 1/4 t. salt, to taste
- 1/8 t. spice mix (I used Chinese Five Spice Powder)
Preheat oven to 350F. After you have drained and rinsed garbanzo arrange them in a single layer on a cookie sheet. Use a paper towel to dry them. A few of the skins might come of just discard them. They won’t hurt anything they just might get a little too crispy. Once garbanzos are dried toss with oil. Bake for 30-40 minutes until golden brown. They will get crispier as they cool. Add desired amount of salt and your favorite spice mix. Enjoy by themselves or with a salad.
Quinoa Salad With Kale
- 1 1/2 C. quinoa
- 3 C. water, or veggie stock
- 1 bunch kale, rinsed, cut into 1″ strips
- 2 C. shredded cabbage, optional
Miso Ginger Dressing
- 3 T. tamari or soy
- 1 T. water
- 1 t. light miso
- 2 T. pickled ginger
- 2 T. lemon juice
- 1 clove garlic
- 1 t. agave, optional
Process all ingredients together. Add pepper to taste.