Friday, 17 March 2017

Olive & Chickpea Salad Topping



I love simple meals. Although I blog about food I usually don't like to spend more than half an hour on dinners, especially on weekdays. Just the thought of slow cooking makes me restless. That's why I love salads with lots of delicious toppings that can be varied endlessly. 

The secret of making an exciting salad (unlike the depressing classic salad of iceberg lettuce, tomato and cucumber) is, according to me, to:
1. Combine different textures: A mix of cooked and raw vegetables, chopped, minced, shredded or in the form of vegetable "noodles".
2. Combine many different flavours: Salty in the dressing or from salty foods like olives, sweet from fruit or sweet veggies like carrots and beets, sour from lemon, apple cider vinegar or a little sauerkraut. 
3. Make it filling by adding chickpeas, beans, lentils and/or quinoa. I also love to add cold potatoes or sweet potatoes.
4. Add lots of interesting toppings. Olives, seeds, chopped nuts, goji berries, a delicious dressing or pesto ... 

This simple mash of olives and chickpeas works perfectly as a tasty salad stopping. Thanks to the olives and tamari it's great for when you're craving something salty. This salad was made from some leftover spiralized zucchini in a herb dressing + bell pepper, saurkraut, olives, grapes and the olive & chickpea mash. With a side of my red super juice. So delicious!


Simple Olive & Chickpea Salad Topping

Serves 2-3


1 can/box of canned chickpeas
1/2 cup (1 dl) pitted olives
2 tsp tamari or soy sauce
1 tbsp tomato purée
2 tsp dried oregano
black pepper to taste

1. Pulse together all ingredients in a food processor. Don't overdo it though, stop when the ingredients are finely chopped and not completely smooth.


 

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