As soon as I saw Kathy's recipe for Pink Chickpea Smash Salad I knew I had to have some in my life - Pink food? That's always a 'Yes'!
Danny isn't a fan of cold, creamy style salads (I've tried numerous times to get him to love potato and pasta salads but no bueno!) so I kept this one for a lunch at home when I was all on my lonesome. I scaled it back to serve one (roughly halved all the ingredients) and also made some substitutions to use what I had on hand. I added some rocket and grated carrot and turned it all into a delicious pita wrap.
With some snow pea crisps and some more salad on the side and I had a delicious and fast lunch! Danny doesn't know what he's missing.
What You Need :
1/2 small fresh beetroot, peeled and grated
1/2 small fresh beetroot, peeled and diced into little cubes
1 cup cooked chickpeas (if using canned drain & rinse)
1tbs white wine vinegar
1tbs Lucky Natural Seed Mix with Pine Nuts
1/2tbs Mayver's Hulled Tahini
1tsp dijon mustard
1/4 tsp dried dill
1/4 tsp smoked paprika
Pinch of black pepper and sea salt
Salad vegetables of choice
Wrap/s
Get the original recipe and method at Healthy.Happy.Life
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