After a month in Europe, which was heavy on the meats, cheeses and LIBATIONS, working more veggies in to my meal planning this month is at the top of my priority list. That, and accepting the fact that I have to drive everywhere again.
When I’m looking for a cheap and easy, plant based protein fix I turn to lentils and chickpeas. Usually, I’m eating them separately. In lentil soup, chickpeas in hummus form though never together.
With Haaps & Barley‘s take on a salad from one of her go-to Melbourne spots, I (and you, if you’re a fan of lentils and chickpeas too) can have the best of these nourishing ingredients. Jill says this salad can be served at room temperature, so it’s a perfect companion for your office lunch hour. Or, if you work from home like me, it’s ok to take it out of the fridge after making it the day before and forget about it in the kitchen while you “wrap up” a few emails, only to remember it an hour or two later.
Enjoy!
Photo by Haaps & Barley
MIXED GRAINS WITH CHICKPEAS AND LENTILS
Salad
1/3 cup dry green lentils
1/2 cup black rice
1/3 cup freekah
1/2 cup chickpeas, rinsed and draind
1/4 cup almonds
1/4 cup pistachios
3 tablespoon dried cranberries
2/3 cup fennel fronds, chopped
1/2 cup parsley leaves, chopped
2 ounces goat cheese, crumbled
Dressing
1/2 preserved lemon, rinsed, pulp removed
1 clove garlic
1/2 cup olive oil
1 tablespoon capers
1/4 cup basil leaves
1 tablespoon red wine vinegar
1 ounce Pamigiano Reggiano
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
Cover lentils, rice, and freekah with plenty of water. Bring to a boil; lower heat, cover and simmer until cooked, 20-25 minutes. Drain.
In a food processor, blend all dressing ingredients until smooth.
In a large bowl, combine cooked grains and legumes with chickpeas, almonds, pistachios, dried cranberries, fennel fronds, and parsley; toss well with dressing. Sprinkle with goat cheese and serve.
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For more from Haaps & Barley, check out Jill’s blog here.
the curious passport 